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
Read more comments
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. If your chuck roast is larger, say, 3 pounds, you'll need to cook the stew for 4 hours on high or 8 hours on low. You should also add more seasonings and liquids - an extra tablespoon of paprika and half a cup of broth.
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
I usually serve this goulash on a bed of baked spaghetti squash, mashed cauliflower, or cauliflower rice, to absorb the yummy juices.
I also add vegetables such as steamed spinach, sautéed 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.
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 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.
- 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.
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.
Marci says
Absolutely delicious. And EASY
One of my husband's favorites.
Vered DeLeeuw says
Wonderful, Marci! I'm so glad you and your husband enjoy this goulash. Thank you very much for the review.
Karen says
Came out as described. I served over pasta with bread. Added a parsnip & little red wine. Thickened up perfectly cooked on low 4.5hrs
Vered DeLeeuw says
Your dinner sounds amazing, Karen! I'm glad you liked this recipe.
Christine Smoak says
The photo on Facebook looked so delicious I had to make it. I used flank steak because it was what I had. I used real Hungarian paprika and followed the recipe exactly. I served it over noodles. It was so good and did not disappoint. Looking forward to to making more of your recipes.
Vered DeLeeuw says
Wonderful, Christine! I'm so glad you enjoyed this recipe. It's a family favorite.
KEVIN G says
Cooked exactly from recipe. It was amazing and super tasty. 100% keeper for my recipe book. Thank you.
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Kevin. Thanks for the comment!
Tom says
can sliced mushrooms be added? using a slow cooker.
Vered DeLeeuw says
Hi Tom,
I don't like to add mushrooms to the slow-cooker. They release a lot of water into the dish and can become rubbery. Instead, I suggest sauteing them separately - it's easy - and adding them to the fully cooked goulash. Here's a recipe for sauteed mushrooms.
Rich says
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!
Vered DeLeeuw says
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.
Marilyn Thomas says
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.
Vered DeLeeuw says
I'm so happy you find my website useful, Marilyn! Thank you so much for your comment. ❤️
Dude says
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!
Vered DeLeeuw says
Fascinating! Thank you for this comment. Indeed, this recipe is merely my version of the classic recipe.