Crock Pot Hungarian Beef Goulash
Indulge in the comforting flavors of this Crock Pot Hungarian Beef Goulash, a hearty, slow-cooked stew brimming with tender chunks of beef, earthy paprika, sweet caraway seeds, and wholesome vegetables. This easy-to-make recipe captures the essence of traditional Hungarian cuisine while offering the convenience of crock pot cooking. Succulent beef chuck is seared to perfection, then simmered for hours in a rich, tomato-infused broth alongside potatoes, carrots, and aromatic spices. The result is a soul-warming dish packed with bold, savory flavors and melt-in-your-mouth textures. Serve it with a dollop of tangy sour cream and a garnish of fresh parsley for a vibrant, restaurant-worthy finish. Perfect for busy weeknights or cozy gatherings, this slow cooker goulash is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Sweet paprika
- 1 teaspoon Caraway seeds
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 14.5-ounce can Diced tomatoes (canned, with juices)
- 3 medium Russet potatoes (peeled and diced into 1-inch cubes)
- 2 large Carrots (peeled and sliced into rounds)
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Sour cream (for serving, optional)
- 2 tablespoons Chopped fresh parsley (for garnish, optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef cubes with salt and ground black pepper, then sear them in batches until browned on all sides. Transfer the browned beef to the crock pot.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until softened, about 5 minutes.
Stir in the minced garlic, paprika, caraway seeds, and tomato paste. Cook for 1 minute to release the aromas.
Pour in 1 cup of the beef broth and scrape the bottom of the skillet to deglaze it. Then, transfer the mixture to the crock pot.
Add the diced tomatoes (with juices), cubed potatoes, sliced carrots, bay leaves, remaining beef broth, and additional salt and black pepper to the crock pot.
Stir the ingredients to combine, ensuring the beef and vegetables are submerged in the liquid.
Cover the crock pot with its lid and set it to cook on LOW for 8 hours or on HIGH for 4-5 hours. The beef should be tender and the vegetables fully cooked.
Once done, remove and discard the bay leaves. Taste and adjust seasoning if needed.
Serve hot, optionally garnished with dollops of sour cream and a sprinkle of chopped fresh parsley for added flavor and freshness.
Nutrition Facts
Calories |
3576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 7530 mg | 327% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 38.9 g | ||
| Protein | 211.0 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 7855 mg | 167% | |
*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.
