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Slow Cooker Beef Goulash with Paprika

Elina James
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) beef chuck, cut into 1-inch cubes
  • 2 medium onions, finely chopped
  • 3 cloves garlic, minced
  • 2 bell peppers (red and/or green), diced
  • 2 cups beef broth
  • 1 can (14 oz / 400 g) diced tomatoes
  • 2 tbsp tomato paste
  • 2–3 tbsp sweet paprika (Hungarian preferred)
  • 1 tsp smoked paprika (optional for depth)
  • 1 tsp caraway seeds (optional, traditional)
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or vegetable oil
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Sear the beef (optional but recommended): In a skillet, heat olive oil over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.
  • Sauté aromatics: In the same skillet, sauté onions, garlic, and bell peppers for 3–4 minutes until softened. Add paprika and tomato paste; cook 1 minute to release flavors.
  • Combine in slow cooker: Transfer sautéed vegetables and spices to the slow cooker. Add diced tomatoes, beef broth, caraway seeds, thyme, bay leaf, salt, and pepper. Stir gently.
  • Slow cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until beef is tender and sauce is thickened.
  • Finish and serve: Remove bay leaf, adjust seasoning, and garnish with fresh parsley. Serve hot over egg noodles, mashed potatoes, rice, or with crusty bread.