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A bowl of slow cooker beef goulash served over buttered egg noodles, with tender beef, bell peppers, and a rich red sauce, garnished with fresh parsley, alongside crusty bread and a glass of red wine.

Slow Cooker Beef Goulash

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Slow cooker beef goulash is a rich, hearty dish made with tender beef, smoky paprika, tomatoes, and garlic, simmered slowly to create deep, comforting flavors. Served over egg noodles or potatoes, it’s a meal that warms from the inside out.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Eastern European, Hungarian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 1 tablespoon olive oil for searing
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon caraway seeds
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes 14 oz, undrained
  • 2 cups beef broth
  • 2 medium bell peppers sliced, any color
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Equipment

  • Slow Cooker For slow simmering the goulash
  • Large skillet For searing the beef before slow cooking
  • Mixing Bowl For combining sauce ingredients

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until browned, then transfer to the slow cooker.
  2. In the same skillet, sauté onions until soft. Add garlic, paprika, and caraway seeds, stirring until fragrant.
  3. Stir in tomato paste, diced tomatoes, and beef broth. Bring to a light simmer, then pour the mixture over the beef in the slow cooker.
  4. Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender.
  5. One hour before serving, add sliced bell peppers and stir gently.
  6. Serve hot over egg noodles, mashed potatoes, or crusty bread.

Notes

  • For extra richness, stir in a splash of heavy cream before serving.
  • Make it spicier by adding a pinch of red pepper flakes.
  • Leftovers taste even better the next day as the flavors continue to develop.

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