Slow Cooker Hungarian Goulash (Printable)

Tender beef chunks slow-cooked in a rich paprika sauce with vegetables for ultimate comfort.

# Ingredient List:

→ Meats

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

→ Vegetables

02 - 2 large onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 large carrots, sliced
05 - 2 red bell peppers, chopped
06 - 3 medium potatoes, peeled and cubed
07 - 1 can (14 oz) diced tomatoes, undrained

→ Spices & Seasonings

08 - 3 tbsp sweet Hungarian paprika
09 - 1 tsp smoked paprika (optional)
10 - 1 tsp caraway seeds
11 - 1 tsp dried marjoram
12 - 2 tsp salt
13 - ½ tsp black pepper
14 - 2 bay leaves

→ Liquids

15 - 4 cups beef broth
16 - 2 tbsp tomato paste

→ To Finish

17 - 2 tbsp flour (optional, for thickening)
18 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

01 - In a large skillet over medium-high heat, brown the beef cubes in batches until well-seared on all sides. Transfer to the slow cooker.
02 - Add onions, garlic, carrots, bell peppers, potatoes, and diced tomatoes to the slow cooker.
03 - Sprinkle in both types of paprika, caraway seeds, marjoram, salt, pepper, and bay leaves.
04 - Stir in beef broth and tomato paste, mixing well to combine all ingredients.
05 - Cover and cook on low for 6-8 hours, or on high for 4 hours, until the beef is very tender and vegetables are cooked through.
06 - For a thicker stew, whisk flour with a little cold water to make a slurry, then stir it into the goulash during the last 30 minutes of cooking.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley. Traditionally accompanied by crusty bread, egg noodles, or dumplings.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while your kitchen fills with the most incredible aromas
  • That perfect balance of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours at the stove
  • Leftovers taste even better the next day, making it ideal for meal prep or feeding a crowd
02 -
  • Browning the beef might feel like an extra step, but skipping it leaves you with a noticeably less flavorful and less visually appealing final dish
  • Generic paprika from the spice aisle will not give you the same results—look for imported Hungarian sweet paprika in the international aisle or specialty markets
  • The stew needs time to cool slightly before serving, as this allows the flavors to meld and the sauce to reach its ideal consistency
03 -
  • Let the finished stew rest for 15 minutes before serving—the sauce will thicken slightly and the flavors will settle into their final form
  • Always taste and adjust your seasoning after the long cooking time, as the flavors concentrate and may need more salt than you initially added

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