As the weather cools down, it’s so nice to come home to the warming smell of a hot meal waiting for you in the slow-cooker!
My family love this rich beef goulash recipe and the flavour base is flexible enough to allow you add in extras of your favourite vegetables or beans to both bulk it up and give it some extra nutritional value! This slow cooked beef recipe is also great for using cheaper stewing cuts of beef.
Slow-Cooker Beef Goulash Recipe
2 Tbsp oil
500gm – 1kg of diced beef (depending on how meaty you want your goulash, use more or less)
1 large onion
1-2 capsicum diced
250gm chopped mushrooms (optional)
1 x tin of cannelini beans (optional)
2 cloves chopped garlic
1 Tbsp worcester sauce (optional)
1 3/4 cups of beef stock
170 gm tomato paste
1 Tbsp sweet paprika
1/4 tsp fresh ground black pepper
1/4 tsp caraway seeds
Flour and water to thicken, if required.
Salt to taste
Heat oil in a fry pan and brown off the beef, drain. This step is somewhat optional, if I’m in a hurry I don’t bother to brown the beef..
Place beef, onion and garlic into your crock pot. In a separate bowl, whisk together the beef stock, tomato paste, worcester sauce and spices. Add this to the crock pot and stir well.
Cover and cook on low for 8-10 hours (or high for 4-5).
Half an hour before serving, stir in capsicum, mushroom and beans. If you want the goulash to have a thicker sauce, stir 3Tbsp flour with 1/4cup of water and slowly stir into the slow-cooker. Cover and cook on high for the final 30 minutes.
Step 5: Season with salt and pepper to your taste.
You can serve your slow cooked beef over pasta, rice or mashed potato. For extra veges this goes great with a side of steamed green beans.
I like to add in the beans, mushrooms and extra capsicum to include more vege content and often only use 500gm of meat. I know a lot of people are used to a meatier meal though, so if that’s you, use the full 1kg of diced beef. I’ve also been known to add in some spinach to wilt down in the final 30mins.