Simple Slow Cooker Goulash Recipe

In this delicious slow cooker goulash, tender chunks of beef are slowly simmered in a paprika-infused sauce. It's the ultimate comfort food!

Course Main Course

Cuisine Hungarian

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 245kcal

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

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.

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.