Slow Cooker Hungarian Beef Goulash

Slow Cooker Hungarian Beef Goulash is packed with chunks of tender beef and plenty of peppers. Simmered to perfection in a rich tomato based sauce infused with paprika, it’s the perfect beef stew for a cold winter’s day.

5 from 68 votes

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Course: Main

Cuisine: Hungarian Style

Prep Time: 10

Cook Time: 7

Total Time: 7 10

Servings:

Calories: 382kcal

Author: Sarah James

Equipment

Slow Cooker 4 to 6 person I used my 4.7 litre Crockpot

Ingredients

1 kg beef brisket or chuck steak cut into large chunks
2 tablespoons paprika
1 tablespoons sweet smoked paprika Hungarian if possible.
2 tablespoons plain flour
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons rapeseed / Canola oil
2 large onions sliced
2 tablespoons tomato puree / paste
3 garlic cloves crushed
2 bay leaves
125 ml beef stock
400 ml passata / sieved tomatoes
3 red peppers sliced
2 tablespoons cider vinegar

Metric - US Customary

Instructions

Lightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
Add salt and pepper to your flour and coat the beef chunks before setting to one side.
Heat the oil in a large frying pan on a medium heat. Add the paprika floured beef chunks to your frying pan and brown well before transferring them to the slow cooker.
Add a little more oil to your frying pan and soften the onion before adding the tomato puree, crushed garlic and paprika.
Pour the passata and stock to onion mix and warm through before transferring to the slow cooker.
Stir well and add the bay leaves and leave to cook with the lid on for 6 to 8 hours on low or 4 to 6 hours on high.
Add the sliced red peppers and cider vinegar and stir and cook on high for 1 to 1½ hours with the lid on.
Serve with soured cream and chopped fresh parsley with buttered noodles or a big bowl of creamy mashed potato.

Notes

Once cooled the stew can be kept in the fridge in a sealed container for up to 4 days.
Reheat in a pan on the stovetop on a medium heat for about 10 minutes, stirring occasionally.
Goulash freezes well, keep in a sealed container in the freezer for up to 3 months.
For oven cooking use 600ml passata and 250 ml beef stock.
Cook in a cast iron casserole or flameproof casserole and cook at 160C for 3 hours. Add peppers and cider vinegar before cooking for a further 30 minutes.
Nutrition information is approximate and meant as a guideline only.