Slow Cooker Hungarian Goulash Recipe

This Slow Cooker Hungarian Goulash Recipe features tender beef, paprika, and vegetables slow-cooked to perfection for an authentic meal.

A Hungarian Goulash is a classic Eastern European comfort food that’s simple to put together. Using the slow cooker allows the beef to become fall-apart tender while absorbing the deep, smoky flavors of paprika and garlic. It’s the perfect hands-off meal for busy days when you still crave something hearty and homemade.

Serve this flavorful goulash over egg noodles, mashed potatoes, or simply with crusty bread to soak up the rich, savory sauce. The slow-cooked vegetables add texture and sweetness, creating a balanced, satisfying dish that’s both rustic and elegant enough for entertaining.

Whether you’re cooking for family or meal prepping for the week, this Slow Cooker Hungarian Goulash Recipe delivers bold flavor with simple ingredients. It’s a cozy meal that’s easy to make, filling, and guaranteed to warm you up any night of the week.

*may contain commissioned links

Ingredients

• 3 1/2 pounds beef chuck roast, large cubes
• 1/4 cup all-purpose flour
• 1 large yellow onion, diced
• 2 bell peppers, any color combination – diced
• 3 cloves garlic, minced
• 3 teaspoons salt, divided
• 1 tablespoon caraway seeds
• 1/4 cup sweet paprika
• 2 tablespoons smoked paprika
• 28 ounce can whole tomatoes
• 4 ounce can tomato paste
• 2 cups beef broth or stock
• 6 large carrots, peeled and sliced
• fresh parsley for topping
• rice, mashed potatoes or noodles for serving
• neutral oil for cooking

(Serves 8)

To Prepare:

1. In a slow cooker insert or large pot, add 2 tablespoons oil and place over medium high heat.
2. Toss cubed meat with flour and 1 teaspoon salt. Sear in batches in oil until goldenn brown, remove and set aside.
3. Add onion and peppers to pot and stir. Cook for 4 minutes. Add garlic, caraway seeds, and both paprikas, stir. Cook for 1 minute.
4. Add tomatoes and tomato paste, stir while breaking tomatoes apart. Add stock and cover with lid.
5. Cook for 2 hours on high, then remove lid and add carrots. Cook another 2-3 hours, or until meat is fork tender.
6. Ladle into bowls over rice, potatoes or noodles and sprinkle with parsley. Enjoy!