Home » Meat Recipes » Slow Cooker Goulash
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In this delicious slow cooker goulash recipe, tender chunks of beef are simmered in the slow cooker in a rich, paprika-infused sauce.
It's the ultimate comfort food, and it's truly easy to make - you don't even have to brown the meat before adding it to your slow cooker.
I really enjoy slow-cooked meat such as beef cheeks, lamb shanks, slow cooker oxtail, and slow cooker carnitas.
But on a cold winter night, there's nothing better than a bowl of slow-cooked stew. It's an easy and comforting meal that I make often for my family.
Hungarian goulash is even better. It's like beef stew on steroids! It's basically a slow-cooked stew that's heavily seasoned with paprika.
I love this simple pot roast. But I enjoy goulash even more - it's so very flavorful.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- Related Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Cubed boneless chuck roast: I simply buy the whole roast, then trim the fat and cube it myself. It's not difficult to do. You can also buy meat labeled as "stew meat."
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half.
- Onion and garlic: Tasty aromatics that infuse the stew with their wonderful flavor.
- Spices: Lots of paprika and a small amount of cayenne pepper.
- Beef broth: Store-bought is fine. And if all you have on hand is chicken broth, that will work in a pinch - that's actually what I use in the video below.
- Tomato paste: About ¼ cup. It adds a nice layer of flavor to the stew.
- Cornstarch: I use a small amount of cornstarch to thicken the stew. Its impact on the nutritional profile of the dish is minimal.
Variations
- You can use pork shoulder in this recipe instead of beef. It's nontraditional, but it's very good!
- Another nontraditional option is to add a small amount of ground cumin to the goulash. I like to add ½ teaspoon. I do like the flavor it adds.
- Like spicy food? Use ¼ teaspoon of cayenne pepper.
- Replace the beef broth with chicken broth.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this slow cooker goulash:
- Add the ingredients to your slow cooker pan. Simply add everything except for the cornstarch to your slow cooker, then gently mix.
- Slow cook. Cover and cook on high for 3 hours or on low for 7 hours.
- Thicken the liquids. Whisk some cornstarch with cold water until smooth. Stir the slurry into the beef mixture. Cover and cook on high for 30 more minutes, until the cooking liquids thicken.
Expert Tips
- The paprika used in this recipe is sweet paprika, not spicy or smoky. It adds warmth and depth of flavor to the dish.
- Since we're using a significant amount of paprika in this recipe, it's important to make sure it's very fresh. Check the date on the jar, and buy a new one if yours has been open for many months.
Recipe FAQs
Should I brown the meat first?
You don't have to! I used to brown the meat in a skillet, then cook the onions, garlic, and paprika, and finally add the cooked mixture to the slow cooker pan.
I no longer bother with this extra step. While browning the meat and cooking the aromatics enhance the flavor of the dish, I honestly don't think it makes big enough of a difference to justify the extra effort.
What if my chuck roast is larger than 2 lb?
This recipe was written for 2 lb. of meat. If your chuck roast is larger, say, 3 lb., you'll probably need to cook the stew for 4 hours on high (8 hours on low).
You should also add more seasonings and liquids - I would try adding an extra tablespoon of paprika and an extra half a cup of broth.
Can I make this recipe with pork?
Yes. You can use pork shoulder in this recipe - the same cut used in this pork roast recipe. Although the traditional Hungarian goulash is made with beef, the pork version is excellent too.
How do I thicken the goulash?
There are a few ways to thicken it:
1. Dust the beef pieces with flour and brown them on all sides prior to adding them to the slow cooker. The flour will help to thicken the stew.
2. Add potatoes. The starch in the potatoes will act as a thickener.
3. My chosen method is to add a cornstarch slurry (cornstarch mixed with cold water) to the dish after it's done cooking, then continue to cook it until the cooking liquids thicken.
Serving Suggestions
I usually serve this goulash on a bed of baked spaghetti squash, mashed cauliflower, or cauliflower rice, to absorb the yummy juices.
I also like to add a vegetable such as steamed spinach, sauteed green beans, roasted fennel, or roasted radishes.
Alternatively, you can serve it in soup bowls with keto biscuits or almond flour bread on the side.
Storing Leftovers
As with most stews, the leftovers are wonderful. They keep well in the fridge, in an airtight container, for up to 4 days.
I reheat them very gently, in the microwave, covered, at 50% power, to avoid drying out the tasty meat.
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Recipe Card
4.99 from 219 votes
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Slow Cooker Goulash
In this slow cooker goulash recipe, tender pieces of beef are lovingly simmered in a flavorful paprika-infused sauce.
Prep Time20 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Main Course
Cuisine: Hungarian
Servings: 6 servings
Calories: 245kcal
Author: Vered DeLeeuw
Ingredients
- 1 large onion sliced, slices separated into rings (8 oz)
- 2 lb. beef chuck roast fat trimmed, cut into 1.5-inch pieces
- 1 tablespoon fresh garlic minced
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ¼ teaspoon black pepper
- 2 tablespoons paprika
- ⅛ teaspoon cayenne pepper
- 1 cup beef broth
- ¼ cup tomato paste
- 2 tablespoons cornstarch
Instructions
Add the onion, beef, garlic, salt, pepper, paprika, cayenne, broth, and tomato paste to your slow cooker pan.
Gently mix everything together.
Cover, and cook on HIGH for 3 hours. You can also cook on LOW for 7 hours.
When done, whisk the cornstarch with water until smooth. Stir the slurry into the beef mixture. If you cooked the goulash on high, the stew should thicken immediately. If you cooked it on low, or if it doesn't thicken right away, set the slow cooker to high, cover, and cook for 15-30 more minutes, until the stew thickens.
Video
Notes
The nutrition info assumes that the meat has been trimmed of separable fat.
This recipe was written for 2 lb. of meat. If your chuck roast is larger, say, 3 lb., you'll probably need to cook the stew for 4 hours on HIGH (8 hours on LOW). You should also add more seasonings and liquids - I would try adding an extra tablespoon of paprika and an extra half a cup of broth.
As with most stews, the leftovers are wonderful. They keep well in the fridge, in an airtight container, for up to 4 days. I reheat them very gently, in the microwave, covered, at 50% power, to avoid drying out the tasty meat.
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Nutrition per Serving
Calories: 245kcal | Carbohydrates: 9g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Sodium: 668mg | Fiber: 2g | Sugar: 3g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Meat Recipes
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Rich
Hello,
Going to make this tomorrow. Quick question: do you see any issues adding some carrots and bell pepper?I usually serve mine with Spaetzle so don’t add potatoes. But hoping for some vegetables in it. Thanks!
Reply
Vered DeLeeuw
Hi Rich,
No issues at all, but assuming you'll add about a pound of vegetables, I recommend increasing the beef broth from one cup to one and a half.Reply
Marilyn Thomas
I have all your recipes and have made them all, and all of them are just mouthwatering to eat. I am so happy I found this website.THANK YOU SO MUCH! I will pass your recipes around to family and friends.Reply
Vered DeLeeuw
I'm so happy you find my website useful, Marilyn! Thank you so much for your comment. ❤️
Reply
Dude
Pörkölt: Meat, onion, paprika, tomato, green pepper, and a little lard, butter or margarine. The secret is the perfect preparation of the onion.
Goulash: start with Pörkölt, then add carrots, parsnip, turnip, and potatoes. Cook them together slowly, keeping the lid on.
I really enjoy your recipes. Thanks!Reply
Vered DeLeeuw
Fascinating! Thank you for this comment. Indeed, this recipe is merely my version of the classic recipe.
Reply
