Goulashy Beef Stew for the Slow Cooker
Let your slow cooker do the work with this hearty and flavorful Goulashy Beef Stew! Perfect for cozy dinners, this recipe combines tender chunks of seared beef chuck roast, smoky paprika, and a medley of vibrant vegetables like carrots, red bell peppers, and russet potatoes, all simmered to perfection in a rich beef and tomato broth. The use of smoked paprika gives this dish its signature "goulashy" depth, while slow cooking ensures melt-in-your-mouth tenderness in every bite. A one-pot wonder that’s as comforting as it is easy to prepare, this stew is perfect for feeding a family or meal-prepping for the week. Garnish with fresh parsley for an added pop of color and flavor, and serve it with crusty bread for an irresistible meal!
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 3 medium Carrots
- 1 large Red bell pepper
- 3 medium Russet potatoes
- 2 tbsp Smoked paprika
- 2 tbsp Tomato paste
- 4 cups Beef broth
- 1 15-oz can Diced tomatoes (canned)
- 1 Bay leaf
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat them dry with paper towels and season evenly with salt and pepper.
Sprinkle the beef with flour and toss to coat evenly, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Work in batches to sear the beef on all sides until browned, about 4-5 minutes per batch. Transfer the seared beef to the slow cooker.
Peel and dice the onion, mince the garlic, and peel and slice the carrots into 1/2-inch rounds. Core and chop the red bell pepper into 1-inch pieces. Peel and cut the potatoes into 1-inch cubes.
In the same skillet used for searing the beef, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and smoked paprika and cook for another 30 seconds until fragrant.
Add the tomato paste to the skillet and stir well to coat the onions and garlic. Cook for 1-2 minutes until the paste darkens slightly in color.
Transfer the onion mixture to the slow cooker. Add the carrots, bell pepper, potatoes, beef broth, diced tomatoes (with their juice), and the bay leaf. Gently stir to combine.
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1398 mg | 30% | |
*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.
