Slow Cooker Beef Goulash
Transform your dinner table with the rich, comforting flavors of this Slow Cooker Beef Goulash, a delectable one-pot meal perfect for busy weeknights or cozy weekends. This recipe features tender chunks of seared beef chuck, slow-cooked to perfection with hearty vegetables like carrots, potato, and red bell pepper, all bathed in a deeply savory broth infused with bright notes of paprika and garlic. The long, slow simmer in the slow cooker enhances the flavors, creating a melt-in-your-mouth dish with minimal effort. Finished with a dollop of creamy sour cream and a sprinkle of fresh parsley, this Hungarian-inspired goulash is as beautiful as it is satisfying. With just 20 minutes of prep time and a low, slow cook, this recipe is the ultimate set-it-and-forget-it meal, perfect for feeding a crowd or stocking up on leftovers.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons paprika (preferably Hungarian)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 15-ounce can crushed tomatoes
- 2 medium carrots, peeled and sliced
- 1 large potato, peeled and diced
- 1 large red bell pepper, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup sour cream, for serving
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Transfer the browned beef to the slow cooker.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the paprika and tomato paste, cooking for 1 minute to lightly toast the paprika.
4. Deglaze the skillet by pouring in 1 cup of the beef broth, scraping up any browned bits from the bottom of the pan. Pour the mixture into the slow cooker over the beef.
5. Add the remaining beef broth, crushed tomatoes, carrots, potato, red bell pepper, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.
6. Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and the vegetables are soft.
7. Discard the bay leaf before serving. Taste and adjust seasonings if needed.
8. Serve the goulash hot, topped with a dollop of sour cream and optionally garnished with fresh parsley.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 4881 mg | 212% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 40.8 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 6560 mg | 140% | |
*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.
