Slow Cooker Beef Goulash with Potatoes

a photo of a slow cooker with beef goulash in it

Slow Cooker Beef Goulash with Potatoes

Zak grew up in a household where homemade food was the norm and nothing went to waste. With Slovakian roots on his dad’s side, hearty soups and stews were a regular feature, and goulash — while Hungarian in origin — became a staple across Eastern Europe. The lessons passed down about slow cooking, building flavour from simple ingredients, and preparing enough for leftovers shaped this recipe into a low-effort, meal-prep-friendly version that still tastes deeply traditional.

Note - ingredients can be approximate

5 from 2 votes

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Prep Time 20

Cook Time 4

Total Time 3 30

Course Soup

Cuisine Eastern European

Servings people

Calories 623 kcal

Equipment

Searing slow cooker

Ingredients

¼ cup sweet paprika, See Note 1
1 kg chuck steak, or stewing beef, see note 2
3 brown onions
2 tablespoon butter
2 red capsicum / bell pepper
1 yellow capsicum / bell pepper
750 mL beef broth / stock, see note 3
4 all-rounder potatoes, see note 4
6 carrots
400 g tinned tomatoes
12 garlic cloves
2 bay leaves
2 tablespoon peppercorns, optional

Instructions

Preparing

Dice one brown onion and 12 garlic cloves
Slice 2 brown onions, 2 red capsicum / bell pepper, and 1 yellow capsicum / bell pepper into bite-sized pieces.
Peel (optional) and cut the 6 carrots and 4 all-rounder potatoes into chunky pieces so they hold their shape during slow cooking.
Trim any large excess fat from the 1 kg chuck steak and ensure pieces are cut into 3–4 cm chunks for even cooking and tenderness.

Cooking

If you have a searing slow cooker, heat the 2 tbsp butter directly in the insert on sauté/sear mode.
If not, heat in a large pan over medium heat. Add the diced brown onions and garlic cloves and sauté for 3–5 minutes until softened and fragrant.
Add the beef pieces and sear on all sides until browned.
Work in batches if needed to avoid overcrowding, which can cause the beef to steam instead of brown.
To the slow cooker, add the rest of the vegetables, ¼ cup sweet paprika, 750 mL beef broth / stock, 400 g tinned tomatoes, 2 bay leaves, 2 tbsp peppercorns. Stir well to evenly distribute the paprika and prevent it from clumping.
Cover and cook on HIGH for 4–6 hours or LOW for 6–8 hours, until the beef is fork-tender and the vegetables are soft but still holding their shape.
Taste and adjust seasoning if needed, then remove the Bay Leaves before serving. If the stew is thinner than you prefer, let it sit uncovered for a few minutes to thicken slightly.

Video

Notes

Note 1 — Sweet Paprika

Sweet Paprika is essential for the classic goulash flavour and colour; use fresh paprika for best results, as older spices can taste dull or bitter.

Note 2 — Stewing Beef or Chuck Steak

These cuts become tender with long cooking due to their connective tissue; leaner cuts can be used but may end up firmer.

Note 3 — Beef Broth

Use a good-quality low-salt Beef Broth so you can control seasoning, as slow cooking can change the flavour and dull it over time.

Note 4 — All-rounder potatoes

Waxy or all-rounder potatoes hold their shape best; very floury potatoes may break down and thicken the stew more.

Storage

Store cooled goulash in an airtight container in the fridge for up to 4 days; glass containers are recommended to prevent staining from the paprika-rich broth.

Reheating

Reheat gently on the stovetop or in the microwave in short intervals, adding a splash of water or Beef Broth if it has thickened.

Freezing

Freeze in airtight containers for up to 3–6 months; potatoes may soften slightly after thawing, but the flavour remains excellent.

Nutrition

Calories: 623kcalCarbohydrates: 50gProtein: 40gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 123mgSodium: 461mgPotassium: 2101mgFiber: 10gSugar: 11gVitamin A: 13933IUVitamin C: 131mgCalcium: 146mgIron: 8mg

Keyword Beef recipe, Goulash, Soup Recipe, Stew recipe

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