Crock Pot Beef Goulash Soup
Warm up with a hearty bowl of Crock Pot Beef Goulash Soup, a comforting one-pot meal brimming with tender chunks of seared beef, seasonal vegetables, and bold Hungarian-inspired flavors. This slow-cooked soup combines paprika, cumin, and oregano with nourishing ingredients like carrots, potatoes, and red bell peppers, all simmered to perfection in a rich tomato and beef broth. Perfect for cold evenings or meal prepping, this hassle-free slow cooker recipe delivers maximum flavor with minimal effort. Garnished with fresh parsley, it's a deliciously satisfying dinner you’ll want to revisit all year long. Ideal for family gatherings or cozy nights in, this beef goulash soup checks all the boxes for flavorful, comforting, and easy-to-make crock pot recipes!
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Recipe Information
Ingredients
- 1 pound beef stew meat, cubed
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 medium red bell pepper, diced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, canned with juices
- 4 cups beef broth
- 1 bay leaf
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 4-5 minutes. Transfer the beef to the crock pot.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until fragrant. Add this mixture to the crock pot.
Add the carrots, potatoes, red bell pepper, and canned diced tomatoes (with their juices) to the crock pot.
Sprinkle the paprika, ground cumin, dried oregano, salt, and black pepper over the mixture in the crock pot.
Stir in the tomato paste, ensuring it coats the ingredients evenly.
Pour the beef broth into the crock pot and add the bay leaf. Stir to combine everything.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 36.7 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
