This slow cooker beef goulash is the ultimate comfort food, perfect for chilly days or when you need a hearty, satisfying meal. Inspired by the flavours of Hungary, this dish is packed with tender chunks of beef, smoky paprika, and a rich tomato-based sauce. The best part? Your slow cooker does most of the work!
What You Need
Please refer to the recipe card at the bottom of the post for more concise instructions or to print it out.
- Beef Stewing Steak – 800g of stewing steak, cut into chunky pieces. Look for cuts like chuck or shin—they break down beautifully in the slow cooker and become melt-in-your-mouth tender.
- Onion – One large onion, diced.
- Red Peppers – Two red peppers, sliced into strips. They add a touch of sweetness that balances the smoky paprika perfectly.
- Garlic – Three cloves, crushed.
- Paprika – Two tablespoons of paprika. Go with sweet paprika for a milder flavor or smoked paprika for that extra depth. Can’t decide? Use a mix! Or, if you can source it, use a Hungarian paprika.
- Caraway Seeds (Optional) – A teaspoon for an authentic touch. It adds a slightly nutty, anise-like flavour, but you can skip it if you’re not a fan.
- Chopped Tomatoes – A 400g tin of chopped tomatoes gives the sauce its rich base.
- Beef Stock – 300ml of beef stock.
- Tomato Purée – Two tablespoons to intensify the tomato flavour.
- Salt and Pepper – optional seasoning according to taste.
- Fresh Parsley (Optional) – For garnish
How To Make It
Slow-cooker meals are all about maximum flavour with minimal effort, and this goulash is no exception. Here’s how to make it:
Sear the Beef (Optional – I didn’t do it!)
If you have a few extra minutes, heat a tablespoon of olive oil in a frying pan over medium-high heat. Add the beef chunks in batches, seasoning with salt and pepper, and sear until browned all over. This step locks in the flavour and gives the goulash that delicious depth. No time? Skip it—you’ll still end up with a fantastic dish.
Prep the Veggies
Chop the onion, slice up the red peppers, and crush the garlic.
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Combine Everything in the Slow Cooker
Add the seared beef (if you browned it), onion, red peppers, garlic, paprika, caraway seeds (if using), chopped tomatoes, tomato purée, and beef stock to the slow cooker. Give it all a good stir to combine.
Cook It Low and Slow
Cover the slow cooker and let it work its magic. Cook on low for 6–8 hours for the most tender beef or on high for 4–5 hours.
Garnish and Serve
Once the beef is fall-apart tender, taste the goulash and adjust the seasoning with more salt and pepper if needed. Garnish with a sprinkle of fresh parsley for a pop of colour, and serve it with your favourite side—fluffy rice, creamy mashed potatoes, or crusty bread to mop up that delicious sauce.
Tips and Suggestions
- Thickening the Sauce: If the sauce is too thin for your liking, turn the slow cooker to high, leave the lid off, and let it simmer for 10–15 minutes to reduce. Alternatively, stir in a slurry of 1 tablespoon of cornflour mixed with 2 tablespoons of water.
- Add a Kick: Do you like your food spicy? For a little heat, add a pinch of chilli flakes or a dash of hot paprika.
- Freezer-Friendly: Portion leftovers into airtight containers, label them and freeze them for up to 3 months. Just defrost and reheat for an easy dinner.
- Make It Your Own: To add extra veggies, toss in some mushrooms, potatoes, or even a handful of spinach toward the end of cooking.
Slow Cooker Beef Goulash
Ingredients
- 800 g beef stewing steak cut into chunks
- 1 large onion diced
- 2 red peppers sliced
- 3 garlic cloves crushed
- 2 tbsp paprika sweet or smoked, based on preference
- 1 tsp caraway seeds optional
- 400 g tin of chopped tomatoes
- 300 ml beef stock
- 2 tbsp tomato puree
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Add the beef, onion, red peppers, garlic, paprika, caraway seeds (if using), chopped tomatoes, tomato puree, and beef stock to the slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is tender.
- Garnish with parsley and serve with rice, mashed potatoes, or crusty bread.
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