For a comforting bowl that makes an amazing winter meal, try this easy recipe for Slow Cooker Hungarian Goulash. It's a high-protein beef stew packed with fork-tender chunks of meat, chunks of carrots and potatoes - all in a rich paprika broth that is to die for.
Why this Crockpot Goulash Recipe is Amazing: This is a traditional Hungarian stew meal, not the westernized American version with macaroni.
For a comforting taste of Eastern Europe, enjoy this beef goulash recipe that is so easy to make thanks to your Crock-Pot. It's a complete meal with meat, potatoes & veggies all in one warming bowl of goodness - perfect for fall or winter dinner.
The slow cooker is so wonderful at breaking down the inexpensive cut of meat so it is tender. I love it for tough cuts of beef which turn out amazing like Corned Beef cooked in the slow cooker. Ok, now we cook!
Jump to:
- What is Goulash & is it a stew?
- Ingredients for Classic Hungarian Goulash
- How to Make Goulash in the Slow Cooker
- How to Tell if Goulash is Done Cooking
- Serving, Storing, & Reheating
- What to Serve with Hungarian Goulash
- Recipe Tips & Behind the Scenes
- Slow Cooker Hungarian Goulash
- More Slow Cooker Beef Meal Ideas
What is Goulash & is it a stew?
Goulash (Hungarian: Gulyas) is a soup/stew recipe that is all about the meat and vegetables commonly eaten in Eastern & Central Europe. Classic goulash does not have pasta, macaroni, or ground beef, that's an American version.
Do not add macaroni or other pasta to it, enjoy this time-honored recipe that originated in Hungary for what it is, a true meat-lovers goulash. It is a humble meal that started with peasants adding everything to a pot - and even included kraut which I admit I add sometimes for added zing!
Jump to:
- What is Goulash & is it a stew?
- Ingredients for Classic Hungarian Goulash
- How to Make Goulash in the Slow Cooker
- How to Tell if Goulash is Done Cooking
- Serving, Storing, & Reheating
- What to Serve with Hungarian Goulash
- Recipe Tips & Behind the Scenes
- Slow Cooker Hungarian Goulash
- More Slow Cooker Beef Meal Ideas
Ingredients for Classic Hungarian Goulash
The key to a really good goulash is to make sure you are using quality ingredients. Since this is a simple meal, the flavors come from the basic ingredients and the freshness of the main ingredients.
For that deep rich broth, a lot of paprika is needed for goulash. I happen to have fantastic sweet and spicy paprika from Hungary in these cute little tins.
This comforting homemade beef stew recipe is gluten-free, grain-free, low-carb, and paleo-friendly.
Here are important notes for some ingredients:
- Beef Stew Meat - cut into bite-sized chunks; chuck roast is the classic cut of meat used
- Carrots - cut into chunks, skin on or off works
- Potatoes - cut into chunks; russets with the peel on or off hold up best or try yukon gold or red potatoes
- Onion & Garlic - aromatics for classic flavor
- Tomatoes - for the rich broth and acidity
- Paprika - both sweet & spicy for a traditional flavorful broth
- Beef Bouillon - or beef broth for the stew base and cooking liquid with water
- Spices/Herbs - bay leaf, salt, & black pepper
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Goulash in the Slow Cooker
This recipe is time saver that "cooks" dinner without much effort like in my CrockPot Chicken Cacciatore recipe. Once you have all the ingredients for the goulash, just takes a bit of chopping for this easy slow cooker meal idea.
NOTE: no need to sear or brown the meat for my recipe. This makes prep quick, perfect even for a busy weekday meal - almost a dump-and-go recipe to set and forget it while you are away at work.
Here are the easy steps for making Crockpot Beef Goulash
- Cut the Beef & Veggies
- Add Ingredients to the Slow Cooker
- Cook in the Crock-Pot
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Cut the Beef & Veggies
The key to cutting each ingredient is to make them relatively the same size so they cook evenly. I purchased stew meat that was already cut so I just made sure they were all similar in size and only had a few larger chunks to cut in half.
Next, peel the potatoes and cut them into bite-sized chunks. Do the same with the carrots. You can peel or leave the skin on the carrots. I leave the peels on the carrots in stews since it becomes soft and tender plus most of the Vitamin C and niacin in carrots is in the peels. Dice up your onion also.
2 - Add Ingredients to the Slow Cooker
Once everything is cut, you can begin adding the ingredients to the CrockPot. For the goulash, add the cut chuck roast to the bottom of the insert. Next, add the garlic, bay leaf, & sprinkle on the seasonings.
For the final items, add in the canned tomatoes, including the juice, and the beef broth. Stir everything to combine in the slow cooker. Now you are ready to put the lid on and set it to cook. I can cook on low or high, it depends on how many hours until you are ready to eat.
3 - Cook in the Crock-Pot
Goulash in the slow cooker can be ready in as fast as 4 hours. It can stay on warm for a few hours even if your slow cooker has that setting. It will remain lovely and not dry out or overcook. This goulash recipe is great for making when you will be gone up to 12 hours and need to get dinner into the CrockPot.
Set the slow cooker to cook the goulash to either heat temperature setting & hour combo:
- HIGH for 4 hours
- LOW for 8-10 hours
How to Tell if Goulash is Done Cooking
When it is done, the meat will be tender and almost fall apart if you were to use a spoon on it. The potatoes and carrots will be soft and the broth will be a rich red color. At this time it is done cooking.
You can now remove the bay leaf. You may choose to skim some of the fat off the goulash but I do not. Give the Hungarian goulash a stir and ladle it into serving bowls.
Serving, Storing, & Reheating
To serve, top with any optional ingredients. Fresh parsley is great and so is a dollop of sour cream to stir into the stew. Serve immediately. Enjoy.
The stew will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat for 5-6 minutes.
It stores, freezes, & reheats well since it is dairy-free & has simple whole food ingredients. Ideal for make-ahead meals, meal planning, or gifting new moms!
What to Serve with Hungarian Goulash
Here are some great recipes to serve and eat along with goulash. Crackers, fresh bread, & bread dumplings are classic pairings when in Hungary, Czech Republic or Austria when this is served at home or restaurants.
All these recipe ideas for sides, salads, and fresh-baked types of bread go well with goulash for dinner.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - cut the meat and vegetables the same size for even cooking.
- #2 Tip - do not trim all the fat from the meat, that added flavor isn't only key but it makes sure the beef doesn't dry out and become tough.
- Do not skimp on the paprika, it is key to making the best tasting goulash/stew
- Chuck roast meat works best or try shank or shoulder which is popular in Hungary.
- You need a medium-sized Crockpot to hold all of the food - 6-quart programmable Slow Cooker or larger is best.
- I have not tried this in a pressure cooker yet but if you want to cook beef in an Instant Pot, try my recipe for Italian Short Ribs.
- To keep it really low carb/keto - replace the potatoes with chunks of radish, as they cook they become sweet & delish trust me!
RECIPE NOTE: this recipe was originally published December 2021. It has been updated to include calorie and nutritional information, substitutions, additional photos, concise steps, and top tips for republishing in 2025.
Slow Cooker Hungarian Goulash
Equipment
- Slow Cooker
Ingredients
- 2 pounds beef stew meat chuck roast cut into bite-sized pieces
- 1 onion diced
- 2 cups beef broth or 2 bouillon cubes & 2 cups of water
- 1 15oz can diced tomatoes with juice
- 2 cloves garlic minced
- 3 Tablespoons sweet paprika see notes above for a spicy version
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 ½ cups carrots diced
- 2 cups russet potatoes peeled & diced
- fresh minced parsley OPTIONAL - for topping
- sour cream OPTIONAL - to stir into goulash when serving
Instructions
- Begin by prepping & cutting the meat and vegetables.
- To the slow cooker insert, add the meat, garlic, & seasonings.
- Next, top the meat with the cut-up onion, carrots, & potatoes.
- For the final items, add in the canned tomatoes, including the juice, and the beef broth.
- Stir everything to combine in the slow cooker. Set the slow cooker to high for 4 hours or low for 8-10 hours.
- When done cooking, remove the bay leaf. Ladle into serving bowls and top with any optional ingredients. Fresh parsley is great and so is a dollop of sour cream to stir into the stew.
- Serve immediately. Enjoy.
Notes
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months.
- Reheat in the microwave for a few minutes or up to 5 minutes on the stovetop over medium heat.
- Make sure the beef & veggies are similar in size - bite-sized for easy eating and cooking evenly.
- Use chuck, shank or shoulder beef for best results.
- Low for 8-10 hours
- High for 4 hours
Nutrition
More Slow Cooker Beef Meal Ideas
Here are some similar recipes for cooking meat in a CrockPot:
Taylor says
I had a 3 pound chuck roast that I used for this which came out perfect. Both my husband and I work 10 hour shifts so to cook on low for 10 and 2 on warm was just what we needed. Did not change anything else and will make again.
Angela says
I am glad this worked out for your busy household. These low and slow cooked dinners are a weeknight lifesaver for sure.