Slow Cooker Goulash

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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, and it's truly easy to make - you don't even have to brown the meat before adding it to your slow cooker.

Slow cooker goulash is served in a white bowl.

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 slow-cooked 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.

Ingredients

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

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."
Beef broth: Store-bought is fine. And if all you have on hand is chicken broth, that will work in a pinch - that's 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:

Simply add everything except for the cornstarch to your slow cooker, then gently mix.

Mixing the ingredients in the slow cooker bowl.

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, 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 enough of a difference to justify the extra effort.

What if my chuck roast is larger than 2 pounds?

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 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 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 gently in the microwave, covered, at 50% power, to avoid drying out the meat.