Few dishes are as comforting as a bowl of slow cooker beef goulash. Slow-cooked until the beef is meltingly tender, this hearty dish combines sweet paprika, onions, peppers and a rich tomato-based sauce to create a warming meal that's perfect for chilly evenings.
Inspired by the traditional flavours of Hungarian cuisine, this slow cooker version delivers all the depth and richness you expect from a classic goulash while making preparation simple. After initial prep, the slow cooker gently transforms inexpensive cuts of beef into succulent pieces that practically fall apart with a fork.
The key ingredient is paprika. Sweet Hungarian paprika provides the signature flavour and deep red colour that makes goulash instantly recognisable, although I use sweet and hot Spanish pimenton in this recipe. Combined with garlic, onions and peppers, it creates a beautifully balanced sauce that's rich without being overly heavy.
One of the biggest advantages of this recipe is its versatility. Serve it over mashed potatoes for the ultimate comfort food, spoon it over wide pasta like pappardelle or tagliatelle for a more traditional pairing, or enjoy it with crusty bread to soak up every last drop of the sauce.
This recipe is also ideal for batch cooking. Like many slow-cooked dishes, the flavours become even better after a night in the fridge, making leftovers perfect for lunches or easy dinners later in the week. It also freezes exceptionally well, so you can always have a comforting homemade meal ready when time is short.
Whether you're looking for a cosy family dinner, an easy meal for entertaining or a satisfying make-ahead recipe, this slow cooker beef goulash is packed with warming flavours that everyone will enjoy.
The original recipe is from the BBC Good Food website.
Tips
- If you're unable to get caraway seeds, fennel seeds are a good substitute.
- Optional variations:
- Mushroom goulash - include chestnut mushrooms for extra richness.
- Spicy version - add chilli flakes.
- Red wine goulash - replace part of the stock with red wine.
- Vegetable rich version - add carrots, celery and mushrooms.
- Beer goulash - replace some of the stock with a dark ale for a deeper flavour.
- Alternative cooking methods:
- Dutch oven - cook it low and slow in the oven for 3 to 4 hours.
- Hob (stovetop) - simmer gently for approximately 2.5 to 3 hours.
- This slow cooker beef goulash recipe is easily halved if you're cooking for less people.
Frequently Asked Questions
Beef chuck, braising steak and stewing beef are ideal because they become beautifully tender during slow cooking.
Traditional Hungarian goulash is somewhere between a soup and a stew. Many modern versions, including slow cooker recipes, are thicker and more stew-like.
Yes - the flavour develops even further overnight, making it an excellent make-ahead meal.
Yes - freeze for up to 3 months in airtight containers.
Goulash is characterised by its generous use of paprika and often includes peppers, while traditional British or Irish beef stews rely more on herbs and root vegetables.
Yes - however, browning adds extra flavour and colour.
Yes - use gluten-free stock and avoid flour unless using a gluten-free alternative.
Paprika provides the signature flavour and colour that define goulash, especially sweet Hungarian paprika.
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How to make this Slow Cooker Beef Goulash
Ingredients
- 3 tbsp olive oil
- 2kg diced braising, stewing or chuck steak
- salt and freshly ground black pepper
- 2 large onions (approx. 360g), finely chopped
- 4 peppers (any colours), deseeded and cut into 4cm chunks
- 3 cloves garlic, crushed
- 2 tbsp plain flour
- 2 tsp caraway seeds (see Tips)
- 2 tsp hot smoked pimenton
- 1 tbsp sweet smoked pimenton, plus extra to serve
- 4 tbsp tomato purée
- 4 large vine tomatoes (approx. 500g), cut into small chunks
- 500ml beef stock (made using a stock cube or pot)
- 300ml soured cream
- a small bunch of parsley, chopped
Instructions
- Heat the slow cooker on low and heat 2 tbsp of the olive oil in a large frying pan over a medium high heat. Season the beef with salt and freshly ground black pepper and sear in 4 batches for 5 minutes (each batch), until brown all over. Transfer each batch to a plate, using a slotted spoon.
- Reduce the heat to medium and add the remaining 1 tbsp of olive oil. Add the onions and fry them for 10 minutes, stirring occasionally, until lightly golden. Then add the peppers and garlic, and fry for 8 minutes, stirring occasionally. Stir in the flour and all the spices. Cook for 2 minutes, then stir in the tomato purée, tomatoes and beef stock. Season well and increase the heat to bring the mixture to a simmer. Tip this into the slow cooker with the seared beef. Cover and cook for 6 to 7 hours until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the goulash. Scatter over the remaining parsley and some sweet smoked paprika. Serve with mashed potatoes, crusty bread or pasta like pappardelle or tagliatelle.
Serving suggestions
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Slow Cooker Beef Goulash
Ingredients
- 3 tbsp olive oil
- 2 kg (4.4 lb) diced braising, stewing or chuck steak
- salt and freshly ground black pepper
- 2 large onions (approx. 360g) finely chopped
- 4 peppers (any colours) deseeded and cut into 4cm chunks
- 3 cloves garlic crushed
- 2 tbsp plain flour
- 2 tsp caraway seeds (see Notes)
- 2 tsp hot smoked pimenton
- 1 tbsp sweet smoked pimenton plus extra to serve
- 4 tbsp tomato purée
- 4 large vine tomatoes (approx. 500g) cut into small chunks
- 500 ml (2 cups) beef stock (made using a stock cube or pot)
- 300 ml (9.9 floz) soured cream
- a small bunch of parsley chopped
Instructions
- Heat the slow cooker on low and heat 2 tbsp of the olive oil in a large frying pan over a medium high heat. Season the beef with salt and freshly ground black pepper and sear in 4 batches for 5 minutes (each batch), until brown all over. Transfer each batch to a plate, using a slotted spoon.
- Reduce the heat to medium and add the remaining 1 tbsp of olive oil. Add the onions and fry them for 10 minutes, stirring occasionally, until lightly golden. Then add the peppers and garlic, and fry for 8 minutes, stirring occasionally. Stir in the flour and all the spices. Cook for 2 minutes, then stir in the tomato purée, tomatoes and beef stock. Season well and increase the heat to bring the mixture to a simmer. Tip this into the slow cooker with the seared beef. Cover and cook for 6 to 7 hours until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the goulash. Scatter over the remaining parsley and some sweet smoked paprika. Serve with mashed potatoes, crusty bread or pasta like pappardelle or tagliatelle.
Notes
- If you're unable to get caraway seeds, fennel seeds are a good substitute.
- Optional variations:
- Mushroom goulash - include chestnut mushrooms for extra richness.
- Spicy version - add chilli flakes.
- Red wine goulash - replace part of the stock with red wine.
- Vegetable rich version - add carrots, celery and mushrooms.
- Beer goulash - replace some of the stock with a dark ale for a deeper flavour.
- Alternative cooking methods:
- Dutch oven - cook it low and slow in the oven for 3 to 4 hours.
- Hob (stovetop) - simmer gently for approximately 2.5 to 3 hours.
- This slow cooker beef goulash recipe is easily halved if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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