In this delicious slow cooker goulash recipe, tender chunks of beef are slowly simmered in a rich, paprika-infused sauce. It's the ultimate comfort food!
I enjoy slow-cooked meat like beef cheeks, lamb shanks, and slow cooker oxtail. But on a cold winter night, there's nothing quite like a bowl of stew. Hungarian goulash is even better! It's beef stew on steroids - a slow-cooked stew heavily seasoned with paprika. I love this simple pot roast, but I enjoy goulash even more - it's incredibly flavorful, and it's truly easy to make.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cubed boneless chuck roast: I buy the whole roast, trim the fat, and cube it. It's not difficult to do. You can also buy meat labeled as "stew meat."
- Beef broth: Store-bought is fine.
- 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add everything except for the cornstarch to your slow cooker and gently mix.
Cover and cook on HIGH for 3 hours, or on LOW for 7 hours.
Whisk cornstarch with cold water until smooth. Stir the slurry into the beef mixture. Cover and cook on HIGH for 30 more minutes to thicken the cooking liquids. Serve immediately.
Cooked exactly from recipe. It was amazing and super tasty. 100% keeper for my recipe book. Thank you.
Kevin G
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Cooked exactly from recipe. It was amazing and super tasty. 100% keeper for my recipe book. Thank you.Recipe Tips
- The paprika used in this recipe is sweet paprika, not spicy or smoky. It adds warmth and depth of flavor. Since we're using a significant amount of paprika, 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 several months.
- This recipe was written for 2 pounds of meat, but you can easily scale it. See the recipe card's notes below for exact measurements and timings if your roast is larger.
- For the most tender results, choose a well-marbled chuck roast. Leaner cuts like round or sirloin can turn out dry.
- Traditional goulash relies heavily on onions for its flavor. If you think there are too many, trust the process - they melt into the sauce and create natural sweetness.
Recipe FAQs
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 don't think it makes enough of a difference to justify the extra effort.
Yes. If all you have on hand is chicken broth, that will work in a pinch - that's what I use in the video below.
I don't recommend that. It helps thicken the stew and adds a minimal amount of carbs per serving.
As with most stews, the leftovers are delicious. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power to avoid drying the meat.
Serving Suggestions
While traditional Hungarian goulash is served as a stew on its own (often with bread on the side), outside Hungary it's often enjoyed over pasta, egg noodles, or white rice.
As a low-carber, I usually serve it in soup bowls with keto biscuits or thick slices of almond flour bread on the side.
I also like it on a bed of baked spaghetti squash, mashed cauliflower, or cauliflower rice, sometimes adding vegetables such as steamed spinach or sautéed green beans.
Recipe Card
Simple Slow Cooker Goulash Recipe
Video
Ingredients
- 1 large onion - sliced, slices separated into rings; 8 ounces
- 2 pounds 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, including Morton kosher 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 a 6-quart 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 2 tablespoons of 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.
- Serve immediately.
Notes
- 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, 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.
- The nutrition info assumes that the meat has been trimmed of separable fat.
- This recipe was written for 2 pounds of meat. If your chuck roast is larger, say, 3 pounds, you'll need to cook the stew for 4 hours on HIGH (8 hours on LOW). You should also add more seasonings and liquids - I recommend adding an extra tablespoon of paprika and half a cup of broth.
- For a 4-pound roast, you can roughly double all the ingredients, except for the salt (increase by 50%) and cornstarch (use 3 tablespoons mixed with 3 tablespoons of water). Make sure your slow cooker is large enough (6-quart or bigger), and cook for 4 hours on HIGH or 8 hours on LOW.
- As with most stews, the leftovers are delicious. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power to avoid drying the meat. Reheat in 30-second intervals until heated through, stirring between microwave sessions.
- You can also freeze the cooled leftovers for up to three months. I freeze individual portions in freezer and microwave-safe containers, thaw them overnight in the fridge, and gently reheat them covered in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
MJB says
This was easy to make and very tasty. It is simple as the name says. My generally meat averse friend even asked for the recipe.
Vered DeLeeuw says
That's the best compliment! I'm so happy to hear. Many thanks for the review!