Ingredients
For the Goulash:
2 lbs. cubed stew meat (or a chuck roast, cubed)
¼ cup all-purpose flour
2 tsp. salt, divided
½ tsp. black pepper
28 oz. can crushed tomatoes
2 medium potatoes, cut into ½ inch chunks
2 carrots, diced
1 red bell pepper, seeded and cut into ½ inch pieces
1 green bell pepper, seeded and cut into ½ inch pieces
2 large onions, chopped
3 ½ tbsp. sweet Hungarian paprika
1 tsp. marjoram
1 ½ tbsp. minced garlic (about 4 plump cloves)
¾ tsp. crushed caraway seeds
4 cups low-sodium beef broth
6 oz. can tomato paste
2 bay leaves
Optional Ingredients:
Fresh parsley (¼ cup, plus more for garnish)
Sour cream (½ cup or to taste)
Buttered egg noodles
Instructions
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Prepare the Beef: Toss the stew meat or chuck roast cubes with flour, salt, and pepper in a bowl until fully coated.
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Add to Slow Cooker: Transfer the beef to the slow cooker, then add crushed tomatoes, potatoes, carrots, bell peppers, onions, paprika, garlic, marjoram, and caraway seeds. (Add fresh parsley if using.)
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Add Broth and Bay Leaves: Pour beef broth over the stew mixture and add bay leaves.
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Cook: Set the slow cooker to high for 6 hours or low for 9 hours. Add more broth if needed during cooking to keep the stew moist.
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Thicken the Stew: About 30 minutes before serving, remove some of the liquid and whisk in tomato paste. Return this mixture to the slow cooker, stir, and cook for the final 30 minutes.
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Add Sour Cream (Optional): In the last 5 minutes, remove a little broth and stir in sour cream to temper it. Slowly mix it into the stew to prevent curdling.
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Serve: Serve the goulash over buttered egg noodles and garnish with fresh parsley.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: This stew can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat on the stove or microwave.
Vegan Version: Substitute plant-based protein, like mushrooms or lentils, for a vegetarian version.
Spicy Kick: Add cayenne pepper or chili flakes to give the stew a bit of heat.
- Prep Time: 20 minutes
- Cook Time: 6 hours (on high) or 9 hours (on low)
- Category: Comfort Food, Stew, Hungarian Cuisine
- Method: Slow Cooker
- Cuisine: Hungarian
