Slow cooker beef goulash is a simplified version of a classic that tastes like it came straight from your grandma’s kitchen! This Hungarian-inspired stew turns humble ingredients into a stew that fills your home with the most incredible aroma—rich paprika, tender beef, and savory vegetables slowly simmering away while you go about your day.
What I love most about this recipe is how it captures all the essence of traditional goulash without requiring you to stand over the stove for hours. Instead, your slow cooker does all the heavy lifting. The result is fork-tender beef that practically melts into a deeply flavored sauce.
The secret to this recipe’s success is its simplicity. A generous amount of paprika (the good Hungarian kind, if you can find it) works its magic over several hours, infusing the meat and vegetables with a slightly sweet warmth. The slow cooking process makes the beef incredibly tender while the vegetables slowly release their flavors into the sauce.
Some folks might hesitate at the idea of making Hungarian food at home, thinking it’s too complicated. But this slow cooker version strips away all the fuss while keeping the heart and soul of the dish intact. It’s become one of my family’s most requested meals, especially on cold evenings when we need something hearty and comforting.
In this post, I’ll walk you through the recipe step-by-step and share some tips for goulash success. We’re talking minimal prep, maximum flavor, and a meal that’ll have your family thinking you spent hours in the kitchen.
Looking for more easy slow cooker recipes? Try slow cooker tater tot casserole, slow cooker turkey a la king, or slow cooker Salisbury steak.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Beef stew meat: I like to use chuck roast cut into cubes, but any stew meat will do. The slow cooker turns even tougher cuts into tender, melt-in-your-mouth bites.
- Flour
- Onion
- Garlic
- Paprika: Hungarian paprika is a game-changer if you can find it. It’s got a deeper, richer flavor than regular paprika. But don’t stress if you can’t find it—regular paprika will still give you a tasty goulash.
- Marjoram
- Caraway seed: These add a subtle earthy flavor that’s quintessentially Eastern European.
- Salt
- Tomato paste
- Water
- Mushrooms
- Carrots
- Sour cream: This is optional. It is stirred in at the end, giving the goulash a creamy, tangy finish.
🥣How to Make Slow Cooker Beef Goulash
- Start by cutting your beef into 1-inch cubes. Dice up that onion and mince the garlic.
- Toss the meat into your slow cooker and sprinkle the flour over it. Stir to coat the meat. This will help thicken our sauce later.
- Now, add in the onion, garlic, marjoram, caraway seeds, salt, paprika, tomato paste, and water. Stir it all together.
- Put the lid on your slow cooker and let it work its magic. If you’re heading to work, set it low for 8-10 hours. If you’re home and want dinner sooner, high for 5-6 hours will do the trick.
- About an hour before you’re ready to eat, slice up the mushrooms and dice the carrots. Stir them into the goulash. This timing ensures they’re tender but not mushy.
- Just before serving, stir in the sour cream. It adds a lovely creaminess and balances out the rich flavors.
🍴Serving Ideas
This comforting slow cooker beef goulash is perfect for busy days when dinner needs to cook itself. I love serving it over egg noodles or mashed potatoes.
Try serving it over cauliflower rice or zucchini noodles for a lower-carb option. It’s a great way to sneak in some extra veggies, and the goulash is so flavorful that you won’t even miss the carbs.
Don’t forget the bread! A chunk of crusty bread is perfect for sopping up every last bit of that delicious sauce. I’ve been known to fight my husband for the last piece – it’s that good!
And if you have leftovers, this goulash makes an amazing filling for stuffed peppers or baked potatoes. It’s like getting a whole new meal with minimal effort!
💭How to Store
Store the leftovers in an airtight container and pop them in the fridge. They’ll keep well for 3-4 days. Want to keep them longer? Goulash freezes well, but it freezes best without the sour cream.
So, if you want to freeze leftovers, add the sour cream to individual bowls as you serve it instead of adding it to the whole pot. It’ll keep in the freezer for up to 3 months.
⭐Tips
Be sure to check out the step by step instructions
- You can add the carrots and mushrooms at the start of cooking. I personally prefer their texture when they only cook for the last hour.
- Don’t be tempted to add extra liquid. The slow cooking process will draw out moisture from the meat and vegetables, creating plenty of sauce. If you add too much at the start, you’ll end up with soup instead of goulash.
- You can use stew meat, chuck, roast, sirloin steak, or whatever cut of beef you like.
- The sour cream adds a nice tang and creaminess, but you can definitely leave it out.
- You can add other vegetables based on your tastes. Potatoes are a common addition. Just add them in with the carrots and mushrooms about an hour before serving.
⭐Did You Make This? Leave a Star Rating!
Beef Goulash Recipe Recipe
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons flour
- 1 large onion
- 1 clove garlic
- 2 teaspoons marjoram
- 1 teaspoon caraway seed
- 1 ½ teaspoons salt
- 2 tablespoons paprika preferably Hungarian
- 1 tablespoon tomato paste
- 1 cup water
- 10 ounces mushrooms
- 2 carrots
- ½ cup sour cream
Instructions
- Cut the beef into 1-inch cubes. Dice the onion and mince the garlic.
- Put the beef in the slow cooker and stir in the flour.2 pounds beef stew meat, 2 tablespoons flour
- Add the onion, garlic, marjoram, caraway seed, salt, paprika, tomato paste and water to the slow cooker. Stir.1 large onion, 1 clove garlic, 2 teaspoons marjoram, 1 teaspoon caraway seed, 1 ½ teaspoons salt, 2 tablespoons paprika, 1 tablespoon tomato paste, 1 cup water
- Cover the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.
- Slice the mushroom and dice the carrots.
- Stir the carrots and mushrooms into the goulash an hour before you want to eat.2 carrots, 10 ounces mushrooms
- Cook for another hour.
- Add the sour cream right before serving.½ cup sour cream
Video
Notes
- You can add the carrots and mushrooms at the start of cooking. I personally prefer their texture when they only cook for the last hour.
- Don’t add add extra liquid. The slow cooking process will draw out moisture from the meat and vegetables, creating plenty of sauce. If you add too much at the start, you’ll end up with soup instead of goulash.
- You can use stew meat, chuck, roast, sirloin steak, or whatever cut of beef you like.
- The sour cream adds a nice tang and creaminess, but you can definitely leave it out.
- You can add other vegetables based on your tastes. Potatoes are a common addition. Just add them in with the carrots and mushrooms about an hour before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
