Slow Cooker Hungarian Goulash (Print)

Rich beef stew with Hungarian paprika, vegetables, and tender beef chunks slow-cooked to perfection.

# Ingredient List:

→ Beef

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large yellow onions, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium carrots, sliced
05 - 2 medium red bell peppers, chopped
06 - 2 medium potatoes, peeled and diced

→ Liquids

07 - 1 (14 oz) can diced tomatoes, undrained
08 - 4 cups beef broth

→ Spices & Seasonings

09 - 3 tbsp Hungarian sweet paprika
10 - 1 tsp caraway seeds
11 - 1 tsp dried marjoram
12 - 1 bay leaf
13 - 1 ½ tsp salt
14 - ½ tsp freshly ground black pepper

→ Thickeners and Finishing

15 - 2 tbsp tomato paste
16 - 2 tbsp cornstarch
17 - 3 tbsp cold water
18 - 2 tbsp chopped fresh parsley
19 - Sour cream for serving

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to the slow cooker.
02 - Add onions, garlic, carrots, bell peppers, and potatoes to the slow cooker with the beef.
03 - Stir in diced tomatoes with juices, beef broth, paprika, caraway seeds, marjoram, bay leaf, salt, black pepper, and tomato paste. Mix until well combined.
04 - Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef and vegetables are very tender.
05 - For thicker consistency, mix cornstarch with cold water to form a slurry. Stir into slow cooker 30 minutes before serving and cook on high, uncovered, until thickened.
06 - Remove bay leaf and adjust seasoning if needed. Serve hot, garnished with fresh parsley and sour cream if desired.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender without any effort on your part
  • Authentic Hungarian flavors develop slowly while you go about your day
  • Leftovers taste even better after the flavors have time to deepen
02 -
  • Searing the beef might seem unnecessary in a slow cooker recipe but it makes a significant difference in the final flavor
  • Hungarian sweet paprika is not interchangeable with regular paprika, it has a sweeter, more complex flavor
  • The cornstarch step is optional, the goulash will naturally thicken slightly from the potatoes
03 -
  • Cut your beef into slightly larger cubes than you think necessary since they will shrink during cooking
  • Pat the beef completely dry before searing for better browning

Go Back