Slow cooker beef goulash is a classic Hungarian stew full of tender beef, sweet paprika, and vegetables. This crockpot version is easy to prep and simmers into deep flavor while you go about your day, and makes the beef meltingly tender.
Slow cooker beef goulash relies on simple ingredients and the long, steady heat of the slow cooker to turn basic beef and vegetables into something full of deep flavor and makes the beef meltingly tender.
The flavor becomes deeper the longer it sits, and the slow cooker is a reliable tool for getting that perfect tenderness.
I use beef chuck because it softens slowly without losing its texture. The onions, peppers, carrots, and tomatoes form a natural sauce that becomes thicker as it cooks.
This goulash is hearty but not heavy, flavorful but not overwhelming, and flexible enough to serve with potatoes, bread, rice, or noodles.
It is the kind of dish that feels welcoming and substantial, especially in cooler months.
I like that I can start this early in the day, leave it alone, and come back to a meal that tastes like I worked on it all afternoon.
It works well for family dinners, Sunday meals, or meal prep for the week because it reheats beautifully.
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What is Goulash?
Goulash is a traditional Hungarian stew made with meat (usually beef), onions, sweet paprika, and a slow-simmered broth. It has a rich, warm flavor and a deep red color that comes from the paprika.
The texture is like a hearty soup or stew, not a pasta dish.
Vegetables such as peppers, carrots, and potatoes are commonly added, and it is often served with bread, potatoes, rice, or noodles depending on the region.
There is also an American-style dish called goulash, but it is very different.
American goulash usually includes ground beef, elbow macaroni, and tomato sauce. Hungarian goulash is older and more traditional, and it centers on paprika and slow-cooked beef rather than pasta.
The word "goulash" originally comes from the Hungarian word for cattle herdsmen, who used to cook a simple stew of meat and onions in large kettles over an open fire.
The dish evolved with the introduction of paprika in Hungary, which is now the defining ingredient.
Why You'll Love This Recipe
- This slow cooker Hungarian style goulash uses everyday pantry ingredients and transforms them into something full of flavor through slow cooking.
- The slow cooker handles the cooking, so it requires minimal attention once assembled.
- It reheats well and stores well, making it suitable for leftovers or meal prep.
- You can customize the base to serve with potatoes, noodles, rice, or bread.
- It is hearty and warming without feeling overly heavy.
Ingredients
You only need simple pantry ingredients for this recipe!
- Beef chuck. This cut becomes tender during slow cooking and holds its shape without shredding apart. Other cuts may become stringy or tough.
- Olive oil or lard. Used for browning the meat. Lard adds a traditional richness, but olive oil works well for a lighter flavor.
- Onions. They form a major part of the flavor base and soften into the sauce.
- Garlic. Brings aromatic depth and blends into the broth as it simmers.
- Sweet paprika. Essential for the color and signature Hungarian flavor.
- Caraway seeds. Optional but classic. They add subtle earthy notes.
- Tomato paste. Deepens the sauce and intensifies the broth's richness.
- Bell peppers. Add sweetness and a soft texture.
- Carrots. Contribute natural sweetness and help balance acidity.
- Potatoes. Optional, depending on how you plan to serve the dish. They add heartiness.
- Diced tomatoes. Provide acidity and help form the sauce.
- Beef broth. Adds body to the stew and blends the flavors.
- Bay leaves. Add a subtle herbal note.
- Dried marjoram or thyme. Adds herbal depth and balances the paprika.
- Salt and black pepper. Adjust these to taste.
- Fresh parsley. Brightens the finished dish when used as a garnish.
- Sour cream. A classic optional topping for creaminess.
See the recipe card for quantities and method.
How to make Slow Cooker Hungarian Goulash
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Chop the potatoes and vegetables.
Heat oil in a skillet over medium-high. Season beef with salt and pepper, then sear in batches until browned all over. Transfer to the slow cooker.
In the same skillet, add the onions and cook until golden and soft (about 7-10 minutes). Stir in the garlic, paprika, caraway seeds, and tomato paste.
Cook for 1-2 minutes, just to bloom the spices. Transfer everything to the slow cooker.
Add the peppers, carrots, potatoes (if using), diced tomatoes, broth, bay leaves, and marjoram. Stir gently to combine.
Cook on low for 8 hours, or high for 4 hours.
Remove and discard the bay leaves. Taste and adjust seasoning. Garnish with parsley and serve with a dollop of sour cream.
Scroll down for the full ingredients list and method.
Serving Suggestions
- Serve over buttered egg noodles.
- Serve alongside boiled or mashed potatoes.
- Spoon it over white rice or brown rice.
- Pair it with crusty bread to soak up the broth.
- Serve with spaetzle or another small dumpling-style pasta.
- Top with sour cream and fresh parsley.
- Add chopped pickles or pickled peppers on the side for brightness.
- Serve with a green salad for a balanced meal.
- Offer it with roasted root vegetables.
- Serve in a deep bowl as a stand-alone stew.
Variations
- Use smoked paprika instead of sweet paprika for a deeper flavor.
- Swap beef for pork shoulder for a slightly sweeter taste.
- Stir in a spoonful of sour cream at the end for a creamier sauce.
- Leave out potatoes and serve the goulash over egg noodles.
- Add a splash of red wine to the onions while sautéing for richer flavor.
- Make it gluten free by serving with rice or gluten free noodles.
Storage, Freezing, Make-Ahead Advice
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen over time, making the second day especially good.
This dish freezes well for up to three months. Thaw overnight in the refrigerator before reheating on the stove over low heat.
If serving for a gathering, it can be made the day before and gently reheated, as the texture holds up well.
More Slow Cooker Recipes
Recipe Tips
- If you have time, do not skip browning the beef. Browning adds flavor that slow cooking cannot provide alone.
- Bloom the paprika in the onions and oil before adding to the slow cooker for better aroma.
- Use sweet Hungarian paprika rather than generic paprika if possible.
- Avoid adding flour or cornflour. True goulash relies on reduction, not thickening agents.
- Taste and adjust salt at the end, since slow cooking can change flavor concentration.
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📖 Recipe
Slow Cooker Beef Goulash
Equipment
- Skillet
- Slow Cooker
Ingredients
- 2 lbs beef chuck 900 g, cut into 1.5-inch cubes
- 2 tablespoons oil
- 2 large onions finely chopped
- 3 garlic cloves minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds optional
- 2 tablespoons tomato paste
- 2 bell peppers red and/or yellow, diced
- 2 medium carrots sliced
- 2 medium potatoes peeled and chopped (optional, leave out if serving with noodles or rice)
- 1 can diced tomatoes 14 oz / 400 g
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried marjoram or thyme if unavailable
- Salt & black pepper to taste
- Fresh parsley chopped (for garnish, optional)
- Sour cream for serving, optional
Instructions
- Heat oil in a skillet over medium-high. Season beef with salt and pepper, then sear in batches until browned all over. Transfer to the slow cooker.
- In the same skillet, add the onions and cook until golden and soft (about 7-10 minutes). Stir in the garlic, paprika, caraway seeds, and tomato paste. Cook for 1-2 minutes, just to bloom the spices. Transfer everything to the slow cooker.
- Add the peppers, carrots, potatoes (if using), diced tomatoes, broth, bay leaves, and marjoram. Stir gently to combine.
- Cook on low for 8 hours, or high for 4 hours.
- Remove and discard the bay leaves. Taste and adjust seasoning. Garnish with parsley and serve with a dollop of sour cream.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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