This slow cooker beef goulash is a warming, comforting stew of tender beef and sweet red peppers simmered in a smoky, tomato-and-paprika sauce. It’s an easy, family-friendly dish that fills the kitchen with inviting aromas and requires minimal hands-on time.
A Quick Look At The Recipe
Recipe Name: Slow Cooker Beef Goulash
Ready In: 6 hours 10 minutes (mostly unattended)
Serves: 6
Calories: 302 per serving (excluding soured cream)
Main Ingredients: Braising steak, red peppers, onion, passata, smoked and hot paprika, beef stock, caraway seeds
Dietary Info: High in protein
Difficulty: Easy
Cooked slowly on low heat, the beef becomes melt-in-the-mouth tender while the paprika-rich tomato sauce develops deep flavour. This slow cooker beef goulash is an ideal choice for chilly evenings, batch cooking and simple family dinners.
✔️ Why should you try it?
- Simple dump-and-go preparation — great for busy days.
- Made with everyday pantry ingredients.
- Freezes well and reheats beautifully for quick meals.
- Comforting, smoky flavours that appeal to most palates.
🥘 Ingredients
A full ingredients list with Metric and US Customary measurements is included in the recipe card below.
Braising steak – 1 kg, cut into bite-sized pieces (chuck, blade or shin work well).
Onion – 1 large, sliced.
Garlic – 2 cloves, finely chopped.
Red peppers – 2, deseeded and sliced (or mix colours for variety).
Passata – 400 g for a smooth sauce (use tinned chopped tomatoes if you prefer a chunkier texture).
Tomato purée – 2 tbsp, for richness.
Sugar – 1 tsp to balance acidity (or a little honey).
Beef stock – 450 ml, made from a good-quality cube or homemade stock.
Caraway seeds – 1 tsp (optional, for an authentic goulash note).
Paprika – 2 tbsp smoked paprika and 1 tbsp hot paprika (use sweet paprika if you prefer milder heat).
Salt and pepper – to taste.
Thickening granules – 3 tbsp (or dredge beef in plain flour before cooking).
Soured cream and parsley – to serve, for creaminess and freshness.
📖 Variations
- Pork goulash – use diced pork shoulder instead of beef for a slightly sweeter result.
- Lower-fat option – swap the soured cream for half-fat crème fraîche or omit it.
- Extra vegetables – add mushrooms, carrots or celery to bulk the dish out and add nutrients.
- Spicy goulash – increase hot paprika or add a pinch of chilli flakes for more heat.
🔪 Instructions
The detailed recipe card with quantities and timings is below.
1. Place the sliced onion, garlic and red peppers in the slow cooker. Sprinkle the smoked and hot paprika over the vegetables and toss to coat.
2. Add the beef pieces on top of the vegetables.
3. In a jug, whisk together the passata, tomato purée, beef stock, sugar, caraway seeds, salt and pepper. Pour the sauce over the beef and vegetables, stir gently to combine, then cover with the lid.
4. Cook on LOW for 6–8 hours, or until the beef is fall-apart tender. If the sauce is too thin, stir in thickening granules and allow a few minutes for the sauce to thicken. Alternatively, coat the beef in plain flour before cooking. Adjust seasoning and serve with a dollop of soured cream and chopped parsley.
Top Tips
- Choose the right cut: Braising or stewing cuts (chuck, blade, shin) are best for slow cooking — they become tender and flavorful.
- Use good-quality paprika: Smoked paprika gives depth; adjust hot vs. sweet paprika to match your preferred heat level.
- Layer ingredients: Put vegetables at the bottom so they soften well and the beef stays on top.
- Keep the lid closed: Avoid lifting the lid during cooking to maintain consistent low temperature and moisture.
- Make ahead: Flavours deepen after a day, so leftovers often taste even better the next day.
🍴 Serving suggestions
Serve beef goulash with steamed rice, wide egg noodles, pasta, creamy mashed potatoes, roast potatoes, or roasted sweet potatoes. A spoonful of soured cream and fresh parsley brightens each portion.
Storage
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Cool completely, then freeze in suitable containers for up to 3 months. Portioning before freezing makes reheating easier.
Reheat: Defrost overnight in the fridge, then reheat gently in a pan over low heat or in the microwave until piping hot, stirring occasionally to prevent separation.
❓ Frequently asked questions
What cut of beef is best for goulash? Use braising or stewing cuts such as chuck, blade or shin. These become tender and develop flavour over long, gentle cooking.
Do I need to brown the beef first? Browning is optional. Searing the beef first adds extra colour and flavour, but the goulash will still be delicious if you skip this step.
Why is my goulash watery? Slow cookers retain moisture, so follow the recommended liquid quantities. If the sauce is thin at the end, stir in a thickener (flour, cornflour or thickening granules) and let it cook a few minutes to thicken.
😋 Related recipes
Try other slow cooker favourites such as slow cooker pulled beef, slow cooker Chinese-style beef, or a slow cooker keema-style beef for variation and easy weeknight meals.
Recipe Card
Slow Cooker Beef Goulash
Hearty slow cooker beef goulash with tender braising steak, smoky paprika and a rich tomato sauce. Easy to prepare and perfect for batch cooking.
Equipment
- Slow cooker
- Chopping board and knife
- Measuring jug and spoons
Ingredients (serves 6)
- 1 kg braising steak, cut into bite-sized pieces
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 2 red peppers, sliced
- 1 tbsp hot paprika
- 2 tbsp smoked paprika
- 400 g passata
- 2 tbsp tomato purée
- 450 ml beef stock
- 1 tsp sugar
- 1 tsp caraway seeds (optional)
- Salt and pepper
- 3 tbsp thickening granules or plain flour
- Soured cream and parsley, to serve
Method
- Place onion, garlic and red peppers in the slow cooker and sprinkle with smoked and hot paprika.
- Add the beef on top of the vegetables.
- Mix passata, tomato purée, beef stock, sugar, caraway seeds, salt and pepper. Pour over the beef and vegetables, stir gently and cover.
- Cook on LOW for 6–8 hours until the beef is tender. Stir in thickening granules or use flour-dredged beef. Adjust seasoning and serve with soured cream and parsley.
Notes
If you can’t find thickening granules, dredge the beef in plain flour before adding it to the slow cooker. Nutritional information is approximate and will vary with ingredient brands and portion sizes.
Nutritional information (approx. per serving)
Calories: 302 kcal | Carbohydrates: 14 g | Protein: 41 g | Fat: 9 g | Fiber: 3 g