Hearty Slow Cooker Beef Goulash Recipe for Tender, Savory Meals

A Quick Look At The Recipe

✅ Recipe Name: Slow Cooker Beef Goulash
🕒 Ready In: 6 hours 10 minutes
👪 Serves: 6
🍽 Calories: 302 per serving (excluding soured cream)
🥣 Main Ingredients: Braising steak, peppers, onion, passata, smoked and hot paprika, beef stock, caraway seeds
📖 Dietary Info: High in protein
👌 Difficulty: Easy

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A complete ingredients list with Metric and US measurements is included in the recipe card further down the page.

Braising steak – 1 kg braising or stewing steak, cut into bite-sized pieces (chuck or shin work well).

Onion – 1 large, sliced.

Garlic – 2 cloves, finely chopped (or 1–2 tsp garlic paste).

Red peppers – 2, deseeded and sliced into strips.

Passata – 400 g for a smooth sauce (tinned chopped tomatoes produce a chunkier texture).

Tomato purée – 2 tbsp to deepen the sauce.

Sugar – 1 tsp to balance acidity (or use 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 for depth and warmth (use sweet paprika if you prefer less heat).

Salt and pepper – to taste.

Thickening granules – 3 tbsp to thicken the sauce (or dredge the beef in plain flour before cooking).

Soured cream and parsley – to serve, for creaminess and freshness.

Need to substitute an ingredient?

If you have allergies or dietary preferences, swap ingredients as needed (for example, use gluten-free flour for dredging or vegetable stock for a lighter flavour).

One: Place the sliced onion, garlic and peppers into the slow cooker basin and sprinkle over the smoked and hot paprika.

Two: Add the beef pieces on top of the vegetables.

Three: In a bowl, mix the passata, tomato purée, beef stock, caraway seeds, sugar, salt and pepper. Pour over the beef, stir gently and cover with the lid.

Four: Cook on LOW for 6–8 hours, or until the beef is tender. Stir in the thickening granules until the sauce thickens (or dredge the beef in plain flour before cooking). Adjust seasoning and serve with soured cream and parsley.

Top Tips

• Choose the right cut: Braising or stewing steak becomes tender with long, gentle cooking; lean cuts may remain tough.
• Use good paprika: Paprika is central to the dish—opt for high-quality smoked paprika and adjust hot/sweet to your taste.
• Layer ingredients: Put vegetables at the bottom so they soften evenly and prevent sticking.
• Keep the lid on: Avoid lifting the lid while cooking; doing so releases heat and extends cooking time.
• Rest overnight: Flavours often improve after a day, so it’s great for leftovers.

Storage

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Cool completely, then freeze in suitable containers for up to 3 months. Portion before freezing to make reheating easier.

Reheat: Defrost overnight and reheat gently on the stove or in the microwave until piping hot, stirring occasionally to prevent separation.

Braising or stewing cuts such as chuck, blade or shin work best because their connective tissue breaks down during long cooking, resulting in tender, juicy meat.

Browning is optional but adds extra colour and flavour. If you have time, sear the beef in a hot pan before adding it to the slow cooker.

Slow cookers retain moisture, so stick to the recommended liquid. If the sauce is thin at the end, thicken with flour, cornflour or thickening granules and simmer briefly.

Tried it? Leave a rating and tag @effortlessf00d on Instagram — I’d love to see your photos and feedback.

Slow Cooker Beef Goulash