Name: Crockpot Goulash
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 6
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 (14 oz) can diced tomatoes; 1 (6 oz) can tomato paste; 2 cups beef broth; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper (optional); Salt and pepper, to taste; 2 cups egg noodles (for serving); Fresh parsley, for garnish; Tools:; Slow cooker; Large skillet; Wooden spoon; Cutting board and knife

Crockpot Goulash

There’s nothing like the aroma of a warm, hearty meal to bring everyone to the table—especially on those busy weeknights when you’re juggling what feels like a million tasks. This slow-cooked goulash recipe has become a staple in our home, and for good reason! It’s one of those dishes that combines ease, flavor, and comfort all in one pot. The first time I made it, I’d been looking for a recipe that would fill my kitchen with that nostalgic “simmering all day” scent without requiring hours of hands-on work.

When the kids smelled it cooking, they couldn’t stop popping into the kitchen to ask, “When’s dinner?” And when my husband took his first bite, he declared, “You have to make this again—soon.” That’s when I knew this wasn’t just any recipe; it was going to be a family tradition. What I love most about it is how versatile it is—serve it over buttery egg noodles, creamy mashed potatoes, or even with a side of crusty bread for dipping.

And the leftovers? Let’s just say they’re even better the next day. Whether you’re a seasoned home cook or just starting out, this dish is foolproof and delivers that “wow” factor with minimal effort. Trust me, once you try it, you’ll understand why this recipe has a permanent place in my meal rotation.

Now, let’s dive into everything you need to know to make this family-approved favorite!

Questions I Often Get Asked About This Recipe:

Can I make this recipe ahead of time?
Absolutely! This goulash tastes even better the next day. You can make it a day in advance and reheat it when ready to serve.

What’s the best type of meat to use?
I recommend using beef chuck or stew meat for the best flavor and tenderness. If you’re in a pinch, ground beef can work, but it changes the texture a bit.

Can I make this in a regular pot instead of a slow cooker?
Yes, you can! Just simmer it on low heat for about 2-3 hours, stirring occasionally to prevent sticking.

Is this recipe freezer-friendly?
Definitely. Portion it into airtight containers, freeze, and thaw overnight in the refrigerator before reheating.

Can I add extra vegetables?
Of course! Bell peppers, mushrooms, and zucchini are great additions to bulk it up.

What You Need to Make Crockpot Goulash:

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 (14 oz) can diced tomatoes

1 (6 oz) can tomato paste

2 cups beef broth

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp cayenne pepper (optional)

Salt and pepper, to taste

2 cups egg noodles (for serving)

Fresh parsley, for garnish

Tools:

Slow cooker

Large skillet

Wooden spoon

Cutting board and knife

How to Make Crockpot Goulash:

Prepare the Ingredients: Season the beef cubes with salt and pepper. Dice the onion, carrots, and celery, and mince the garlic.

Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches to ensure even searing. Transfer to the slow cooker.

Sauté the Veggies: In the same skillet, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another minute. Transfer to the slow cooker.

Combine and Cook: Add the diced tomatoes, tomato paste, beef broth, smoked paprika, oregano, cumin, and cayenne pepper to the slow cooker. Stir to combine.

Set and Forget: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the flavors are melded together.

Cook the Noodles: About 15 minutes before the goulash is done, cook the egg noodles according to package instructions. Drain and toss with a bit of butter.

Serve and Enjoy: Ladle the goulash over the egg noodles, garnish with fresh parsley, and serve hot.

Tips for Making the Best Crockpot Goulash:

Sear the Meat: Don’t skip browning the beef—it adds a depth of flavor you can’t achieve otherwise.

Customize the Spice: Adjust the cayenne pepper to your family’s heat tolerance, or leave it out entirely for a milder dish.

Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.

Add a Twist: A splash of red wine or balsamic vinegar can elevate the flavor profile.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This recipe is a lifesaver on busy nights! My whole family loves it, and the leftovers are perfect for lunch the next day.”

⭐️⭐️⭐️⭐️⭐️ “I added bell peppers and mushrooms, and it turned out amazing! Definitely going into my dinner rotation.”

⭐️⭐️⭐️⭐️ “Delicious, but I think I’ll add more spices next time for a bit more kick.”

⭐️⭐️⭐️⭐️⭐️ “Super easy to make and absolutely flavorful. My kids asked for seconds—a rare win for me!”

⭐️⭐️⭐️⭐️ “Good recipe, but I wish the sauce was a bit thicker. Will try the cornstarch tip next time.”

Printable Recipe:

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