Slow Cooker Beef Goulash

By: Deborah

Make this hearty slow cooker beef goulash with melt-in-the-mouth beef, peppers and paprika. An easy comfort food recipe for busy days.

PREP: 25

COOK: 7 40

TOTAL: 8 5

Servings: 8 people

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Equipment

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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