Slow Cooker Goulash
A traditional Hungarian favorite, this slow cooker goulash brings together succulent chunks of beef simmered slowly in a robust, paprika-forward sauce for a dish rich in comfort and depth.
Ingredients
- 1 tablespoon fresh garlic finely minced
- ¼ cup tomato paste
- 1 large onion sliced into rings (approximately 8 oz)
- 2 tablespoons cornstarch
- ¼ teaspoon ground black pepper
- 2 pounds beef chuck roast trimmed of fat and cut into 1.5-inch chunks
- 2 teaspoons kosher salt Diamond Crystal preferred, or 1 teaspoon regular salt
- 1 cup beef broth
- 2 tablespoons sweet paprika
- ⅛ teaspoon cayenne pepper
Instructions
- Place the beef pieces, sliced onion rings, minced garlic, paprika, cayenne, black pepper, salt, beef broth, and tomato paste into the basin of a 6-quart slow cooker.
- Toss the ingredients gently to ensure even coating and distribution throughout the pot.
- Secure the lid and set the slow cooker to HIGH for 3 hours or LOW for 7 hours, allowing the flavors to meld and the beef to become tender.
- Once the cooking time concludes, whisk the cornstarch with an equal amount of cold water until no lumps remain, creating a smooth slurry.
- Incorporate the slurry into the cooked stew, stirring well. If cooked on HIGH, the mixture should thicken promptly. If not, or if using the LOW setting, increase the temperature to HIGH, cover again, and continue cooking for an additional 15–30 minutes until the sauce thickens to your preference.
- Serve immediately while hot.
Notes
Sweet paprika, not smoked or spicy, is essential here for achieving the dish’s intended flavor profile. Be sure it is fresh—an old, faded spice will dull the result.
The nutritional values account for fat-trimmed meat.
For a 3-pound cut of beef, increase the cooking time to 4 hours on HIGH or 8 hours on LOW, and consider adjusting seasoning and liquid accordingly—an extra tablespoon of paprika and half a cup more broth are recommended.
Leftovers improve in flavor and can be stored in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave, covered, at 50% power to maintain tenderness.
The nutritional values account for fat-trimmed meat.
For a 3-pound cut of beef, increase the cooking time to 4 hours on HIGH or 8 hours on LOW, and consider adjusting seasoning and liquid accordingly—an extra tablespoon of paprika and half a cup more broth are recommended.
Leftovers improve in flavor and can be stored in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave, covered, at 50% power to maintain tenderness.