# Slow Cooker Hungarian Beef Goulash

> Brown 1.2 kg cubed beef chuck, then soften onions with garlic, caraway, tomato paste and 3 tbsp sweet paprika. Add everything to a slow cooker with peppers, potatoes and beef broth. Cook on LOW for 8 hours or HIGH for 5 hours until the beef is fork-tender. Serve with crusty bread and a spoonful of sour cream.

Source: https://www.savourrecipes.com/recipe/slow-cooker-hungarian-beef-goulash
Author: Cookwithmrdots | Published: Oct 28, 2026 | Updated: Oct 28, 2026
Categories: Slow Cooker Recipes
Collections: Winter Recipes
Tags: Comfort Food, High Protein, Make Ahead, Gluten Free

Hungarian goulash is a brothy, paprika-red beef stew, not the macaroni dish many people grew up with. Browning the beef and blooming the paprika in the pan builds a deep flavour, then 8 slow hours turn inexpensive chuck so tender it falls apart with a spoon.

## Key facts

- Prep time: 25 mins
- Cook time: 8 hrs
- Total time: 8 hrs 25 mins
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: Hungarian
- Method: Slow cooking
- Calories: 430 per serving

## Ingredients

- 1 1/4 kg boneless beef chuck, cut into 4 cm cubes, thawed
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp vegetable oil, divided
- 2 large onions, chopped
- 4 cloves garlic, minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 750 ml beef broth, 3 cups; check it is gluten-free
- 2 red bell peppers, cut into 2 cm pieces
- 500 g yellow potatoes, peeled and cut into 3 cm chunks
- 2 carrots, sliced
- 2 bay leaves
- sour cream and chopped parsley, for serving (optional)

## Equipment

- Slow cooker (5-6 litre)
- Large frying pan
- Wooden spoon

## Instructions

1. **Brown the beef.** Pat the beef dry and season with the salt and pepper. Heat 1 tbsp oil in a large frying pan over medium-high heat and brown the beef in two batches, 4-5 minutes per batch, until well browned on a few sides. Transfer to the slow cooker.
2. **Cook the onions and paprika.** Lower the heat to medium, add the remaining oil and the onions, and cook for 6-8 minutes until soft and golden. Stir in the garlic, caraway and tomato paste for 1 minute. Take the pan off the heat and stir in both paprikas; off the heat it will not scorch and turn bitter.
3. **Deglaze.** Pour about 250 ml of the broth into the pan and scrape up the browned bits from the bottom. Pour everything into the slow cooker.
4. **Slow cook.** Add the peppers, potatoes, carrots, bay leaves and remaining broth and stir. Cover and cook on LOW for 8 hours or on HIGH for 5 hours, until the beef is fork-tender.
5. **Season and serve.** Remove the bay leaves, taste and add more salt if needed. Ladle into bowls and top with a spoonful of sour cream and parsley. Serve with crusty bread or egg noodles.

## Tips

- Use beef chuck or blade roast. Lean cuts like sirloin turn dry and stringy with long cooking.
- Look for fresh, bright red paprika; old paprika loses its flavour and turns dull brown.
- Goulash tastes even better the next day once the flavours have settled.

## Variations

- Add 1/4 tsp cayenne or hot paprika for a spicier goulash.
- Leave out the potatoes and serve over buttered egg noodles or spaetzle.
- For a thicker stew, mash a few potato chunks into the broth at the end.

## Storage

- Fridge: Cool and refrigerate within 2 hours in airtight containers for up to 4 days.
- Freezer: Freeze for up to 3 months. The potatoes soften a little after freezing.
- Reheat: Reheat in a covered pot over medium heat, stirring often, until steaming hot all the way through.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 430 | 42 g | 22 g | 19 g |

## Frequently asked questions

### What is the difference between Hungarian goulash and American goulash?

Hungarian goulash is a brothy beef stew flavoured with plenty of sweet paprika, onions and caraway. American goulash is a ground beef and macaroni dish in tomato sauce.

### What cut of beef is best for goulash?

Beef chuck is the best choice. Its marbling and connective tissue break down over long, slow cooking, so the meat turns tender and juicy instead of dry.

### Do I have to brown the beef first?

It is optional, but browning adds a much deeper, richer flavour. If you skip it, add the onions, garlic and spices straight to the slow cooker and expect a lighter-tasting stew.

### How long does goulash take in the slow cooker?

Cook it on LOW for 8 hours or HIGH for 5 hours. It is ready when a cube of beef breaks apart easily with a fork.