Can I make goulash in a slow cooker?

Yes! Brown the beef and veggies as usual, then transfer everything to your slow cooker. Cook on low for 6–8 hours until the beef is fork-tender. Add potatoes for the last 2 hours.

What’s the best cut of beef for goulash?

Go for beef chuck, stewing beef, or any well-marbled cut that needs slow cooking. Avoid lean cuts—they’ll get tough.

Is traditional goulash spicy?

Not usually! Traditional recipes use sweet paprika, not hot. But you can add a little hot or smoked paprika if you want more kick.

Can I make this stew ahead of time?

Absolutely. Goulash is even better the next day. Store in the fridge overnight, then reheat gently and serve.

Traditional Goulash Recipe

Name: Traditional Goulash
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 3 lbs boneless beef chuck, cut into 2-inch chunks; 2–3 Tbsp all-purpose flour (for dredging); Kosher salt (to taste); ¼ cup extra-virgin olive oil; 3 garlic cloves, crushed and peeled; 2 medium onions, chopped; 2 medium red bell peppers, sliced; 1½ cups dry white wine, divided; 5 Tbsp tomato paste; 5 fresh bay leaves; 2 Tbsp sweet paprika (or more, to taste); 1 tsp caraway seeds (optional); Grated zest of 1 lemon; 6 cups low-sodium beef or chicken broth (divided, as needed); 3 medium carrots, peeled and cut into 2-inch chunks; 3 medium russet potatoes, peeled and cut into 2-inch chunks; Fresh parsley, for serving

Description

A rich and comforting Hungarian beef stew packed with tender chunks of beef, sweet paprika, and hearty vegetables. Perfect for chilly nights and even better the next day.

Ingredients

Scale

3 lbs boneless beef chuck, cut into 2-inch chunks
2–3 Tbsp all-purpose flour (for dredging)
Kosher salt (to taste)
¼ cup extra-virgin olive oil
3 garlic cloves, crushed and peeled
2 medium onions, chopped
2 medium red bell peppers, sliced
1½ cups dry white wine, divided
5 Tbsp tomato paste
5 fresh bay leaves
2 Tbsp sweet paprika (or more, to taste)
1 tsp caraway seeds (optional)
Grated zest of 1 lemon
6 cups low-sodium beef or chicken broth (divided, as needed)
3 medium carrots, peeled and cut into 2-inch chunks
3 medium russet potatoes, peeled and cut into 2-inch chunks
Fresh parsley, for serving

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Instructions

Season beef with salt. Dredge in flour. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides in batches, removing to a plate when done.
In the same pot, add garlic, onions, and bell peppers. Stir, scraping up browned bits. Add ½ cup wine, simmer 5 minutes until onions are soft.
Add tomato paste, cook 1 minute. Add bay leaves, paprika, caraway seeds, and lemon zest. Stir in the remaining 1 cup wine, scraping the pot.
Add enough broth to cover (3–4 cups), then return beef and any juices, along with carrots and salt. Cover and simmer about 1 hour (on stove or in a 350°F oven).
Uncover, add potatoes, and enough broth to keep everything covered. Simmer uncovered another 45–60 minutes, until beef and potatoes are very tender.
Remove bay leaves. Taste and adjust seasoning. Serve hot, sprinkled with parsley and plenty of crusty bread for dipping.

Notes

For extra flavor, try a mix of sweet and smoked paprika. This stew is even better after sitting overnight—perfect for make-ahead meals.

Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Category: Stew
Method: Simmered
Cuisine: Hungarian

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 38g
Cholesterol: 105mg