Introduction

Remember those chilly evenings when all you craved was a hug in a bowl? This Crockpot Goulash is exactly that – a warm, savory hug that fills your kitchen with the most amazing aroma. It’s the kind of recipe that makes you feel like a kitchen wizard without actually having to be one. Seriously, it’s SO simple, you’ll wonder why you haven’t made it a million times already. Perfect for those busy weeknights or when you just want to put your feet up and let your slow cooker do all the magic!

Why You’ll Love This Recipe

So Fast to Prep: Toss everything in and walk away!
Incredibly Easy: Minimal chopping, zero fuss.
Perfect for Gifting: Make a big batch and share the love.
A True Crowd-Pleaser: Even picky eaters will ask for seconds!

Ingredients

Gather ’round, my friends! Here’s what you’ll need to create this pot of pure comfort:

2 lbs beef stew meat, cubed: This is the heart of our goulash. Make sure it’s cut into bite-sized pieces so it cooks up tender.
2 bell peppers, chopped: I love using a mix of colors like red and green for a pretty pop, but any bell pepper will do!
1 onion, chopped: A classic flavor booster. Yellow or white onions work beautifully here.
3 cups beef broth: This forms the rich, savory base of our goulash.
1 can (14.5 oz) diced tomatoes: Don’t drain them! The juice adds wonderful flavor and helps tenderize the meat.
2 tbsp paprika: This is what gives goulash its signature color and warmth. Feel free to adjust to your liking – I sometimes add a little extra!
Salt and pepper to taste: The finishing touch to bring all those delicious flavors together.

How to Make It

Alright, apron on! Let’s get this goulash party started. You’re going to be amazed at how simple this is.

The Big Toss: Grab your slow cooker. Now, just add your cubed beef stew meat, your chopped bell peppers, and your chopped onion right into the pot. It’s like a flavor fiesta waiting to happen!
Pour in the Goodness: Next, pour in your beef broth and the entire can of diced tomatoes (juices and all!). Sprinkle in the paprika – that’s the magic ingredient that gives goulash its soul.
Season it Up: Now, give it a good pinch of salt and pepper. You can always add more later, so start with a moderate amount.
Cook with Love: Put the lid on your slow cooker. For the ultimate tender beef, set it to LOW for 6-8 hours. If you’re in a bit of a rush, HIGH for 3-4 hours will also do the trick. Just keep an eye on it until the beef is fork-tender.

Substitutions & Additions

This recipe is already fantastic, but you know me, I love to play with my food! Here are a few ideas to make it your own:

Spice it Up: Love a little heat? Add a pinch of cayenne pepper or a diced jalapeño along with the bell peppers.
Veggies Galore: Carrots, celery, or even some cubed potatoes can be added for extra heartiness.
Tomato Paste Power: For a deeper tomato flavor, stir in a tablespoon or two of tomato paste before cooking.
A Touch of Sweetness: A pinch of brown sugar can balance the acidity of the tomatoes.
Herbal Notes: A bay leaf or a sprig of fresh thyme tossed in during cooking adds another layer of flavor. Just remember to remove them before serving!

Tips for Success

A few little secrets to ensure your goulash is absolutely perfect every time:

Don’t Overcrowd the Pot: Make sure your slow cooker isn’t packed too full. This allows the heat to circulate properly, ensuring even cooking.
Beef Quality Matters: While stew meat is great, if you can find a cut with a little more marbling, it will result in an even more tender and flavorful goulash.
Taste and Adjust: This is so important! Towards the end of cooking, give it a taste and adjust the salt and pepper as needed. Sometimes, a little splash of vinegar (apple cider or red wine) can brighten up the flavors too.
Prep Ahead Perfection: You can chop your veggies the night before and store them in an airtight container in the fridge. Then, it’s just a matter of minutes to get everything into the slow cooker in the morning!

How to Store It

Leftovers? Lucky you! This goulash tastes even better the next day.

In the Fridge: Let the goulash cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezing for Later: This goulash freezes beautifully! Portion it into freezer-safe containers or bags and it will keep well for up to 3 months. Thaw overnight in the fridge and reheat gently.

FAQs

Got questions? I’ve got answers!

Q: What do I serve with Crockpot Goulash?
A: Oh, the possibilities are endless! It’s wonderful served over egg noodles, rice, mashed potatoes, or even with some crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh parsley also makes a lovely garnish.

Q: Can I use a different type of meat?
A: While beef stew meat is traditional and works best for slow cooking, you could experiment with cubed pork shoulder or even chicken thighs. You might need to adjust the cooking time accordingly.

Q: My goulash seems a bit thin. How can I thicken it?
A: No problem! You can easily thicken it by mixing a tablespoon or two of cornstarch with an equal amount of cold water to make a slurry. Stir this into the goulash during the last 30 minutes of cooking on HIGH heat, stirring occasionally until thickened.

Enjoy every warm, comforting bite of your homemade Crockpot Goulash! Happy cooking!

Crockpot Goulash

This Crockpot Goulash is a warm, savory hug that fills your kitchen with the most amazing aroma. It's incredibly easy to make with minimal chopping and zero fuss, perfect for busy weeknights or when you want to let your slow cooker do all the work.

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Equipment

Slow Cooker

Ingredients

Main ingredients

2 lbs beef stew meat, cubed Make sure it's cut into bite-sized pieces.
2 bell peppers, chopped Red and green recommended for color, but any will do.
1 onion, chopped Yellow or white onions work beautifully.
3 cups beef broth
1 can (14.5 oz) diced tomatoes Do not drain.
2 tbsp paprika Adjust to your liking; a little extra is fine.
salt and pepper To taste.

Instructions

Grab your slow cooker. Now, just add your cubed beef stew meat, your chopped bell peppers, and your chopped onion right into the pot. It’s like a flavor fiesta waiting to happen!
Next, pour in your beef broth and the entire can of diced tomatoes (juices and all!). Sprinkle in the paprika – that's the magic ingredient that gives goulash its soul.
Now, give it a good pinch of salt and pepper. You can always add more later, so start with a moderate amount.
Put the lid on your slow cooker. For the ultimate tender beef, set it to LOW for 6-8 hours. If you're in a bit of a rush, HIGH for 3-4 hours will also do the trick. Just keep an eye on it until the beef is fork-tender.

Notes

This recipe is fantastic as is, but you can spice it up with cayenne or jalapeño, add more veggies like carrots or potatoes, enhance tomato flavor with paste, add a pinch of brown sugar for sweetness, or include herbs like bay leaves or thyme. For thickening, a cornstarch slurry can be used. Leftovers taste even better the next day and freeze well for up to 3 months.