How To Make Goulash In Slow Cooker [GUIDE]

Goulash is a hearty, comforting dish that traces its origins to Hungary, where it was traditionally a stew prepared by shepherds over open fires. Today, it has been embraced globally, with countless variations incorporating beef, vegetables, and a robust blend of spices. While traditional goulash requires careful attention and hours of simmering, a slow cooker transforms this process into a nearly effortless experience. By allowing the flavors to meld gently over time, a slow cooker delivers a tender, aromatic, and deeply satisfying meal. Slow cooker goulash is perfect for busy households, offering a ’set it and forget it’ convenience while still producing the rich depth of flavor that makes this dish a timeless classic.

How Long To Make Goulash In Slow Cooker

Timing is crucial when cooking goulash in a slow cooker. Unlike stovetop methods, where you actively control heat and stirring, slow cookers rely on consistent low or high temperatures to slowly break down meat and develop flavors. Typically, goulash requires:

• Low setting: 6-8 hours
• High setting: 3-4 hours

Cooking on low is preferable for maximum tenderness. The slow, gentle heat ensures that tougher cuts of meat-like chuck or stew beef-become meltingly soft, while the flavors of paprika, garlic, and vegetables are thoroughly infused into the broth. A high setting can work in a pinch, but the flavor depth and meat texture may not reach the same rich quality as the low-and-slow method.

How To Tell If It Is Done

Goulash is done when the meat is tender, the vegetables are soft, and the sauce has thickened to a rich consistency. Here are some key indicators:

1. Meat tenderness: The beef should be fork-tender, easily breaking apart without resistance.
2. Vegetable softness: Onions, bell peppers, and carrots should have lost their raw crunch but remain intact.
3. Flavor depth: Taste the broth; the paprika, garlic, and seasonings should be fully integrated.
4. Sauce consistency: If the sauce is watery, it may need an additional 15-30 minutes to reduce; it should coat the meat and vegetables lightly without being overly soupy.

Using a meat thermometer, the internal temperature of the beef should reach at least 160°F (71°C), though texture is a more reliable indicator in slow-cooked dishes.

Ingredients Needed

To create a slow cooker goulash that balances richness, spice, and depth, you’ll need the following ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 large onions, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 1-2 bell peppers, diced
• 2-3 medium potatoes, cubed (optional)
• 2 tablespoons sweet paprika (Hungarian if possible)
• 1 teaspoon smoked paprika (optional for depth)
• 1 teaspoon caraway seeds (optional, for traditional flavor)
• 1-2 teaspoons salt, to taste
• ½ teaspoon black pepper
• 1 teaspoon dried marjoram or thyme
• 1 can (14.5 oz) diced tomatoes or tomato sauce
• 2 cups beef broth
• 1 tablespoon tomato paste (for richness)
• 1-2 teaspoons flour or cornstarch (optional, for thickening)
• Fresh parsley for garnish

Optional additions include mushrooms, celery, or a splash of red wine to deepen the flavor.

How To Make Goulash In Slow Cooker

1. Brown the beef (optional but recommended): Heat a skillet over medium-high heat and sear beef cubes in batches until browned on all sides. This step intensifies flavor.
2. Sauté aromatics: In the same skillet, briefly cook onions and garlic until softened and fragrant.
3. Layer ingredients in the slow cooker: Place the browned beef in the slow cooker first, followed by carrots, bell peppers, and potatoes. Sprinkle paprika, caraway seeds, salt, pepper, and marjoram over the top.
4. Add liquids: Pour in the beef broth, diced tomatoes, and tomato paste. Stir gently to combine, ensuring the spices are evenly distributed.
5. Cook: Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
6. Adjust seasoning and thicken (if needed): About 30 minutes before the end, taste and adjust salt and pepper. For a thicker sauce, mix 1-2 teaspoons of flour or cornstarch with cold water and stir into the goulash.
7. Serve: Garnish with fresh parsley and pair with crusty bread, noodles, or rice.

When Things Go Wrong

Even in a slow cooker, things can occasionally go awry:

• Meat is tough: Likely cooked on high for too short a time; extend cooking time on low.
• Vegetables overcooked: Slice vegetables evenly and add delicate vegetables like potatoes later in cooking.
• Sauce too thin: Remove the lid for the last 30 minutes to allow evaporation or stir in a slurry of cornstarch and water.
• Too salty: Dilute with additional broth or unsalted tomatoes; balance with a small amount of sugar if acidic.

Expert Tips

1. Use the right cut of meat: Chuck roast or stewing beef yields the best texture.
2. Don’t skip browning: It adds depth and richness that slow cooking alone can’t achieve.
3. Layer flavors: Add spices early for integration, but check seasoning toward the end.
4. Timing vegetables: Heartier vegetables go in first; softer vegetables like bell peppers can be added later.
5. Optional acid: A splash of vinegar or lemon juice at the end brightens the dish without overpowering it.

Can I Do This Without A Slow Cooker?

Absolutely. You can make goulash on the stovetop or in the oven:

• Stovetop: Simmer on low in a heavy-bottomed pot for 2-3 hours, stirring occasionally.
• Oven: Cook in a covered Dutch oven at 300°F (150°C) for 2-3 hours.

Both methods mimic slow cooker results but require more active attention.

Reheating Leftovers In Slow Cooker

Slow cookers are perfect for reheating goulash while keeping it moist:

1. Transfer leftovers to the slow cooker.
2. Set to low for 1-2 hours, stirring occasionally.
3. Add a splash of broth if the sauce has thickened too much.

Alternatively, stovetop reheating over low heat works well for smaller portions.

FAQs

What Ingredients Are Needed To Make Goulash In A Slow Cooker?

To make goulash in a slow cooker, you will typically need beef stew meat, onions, garlic, bell peppers, canned tomatoes, tomato paste, beef broth, paprika, caraway seeds (optional), salt, pepper, and pasta or potatoes if desired. Some recipes also include Worcestershire sauce or bay leaves for additional flavor.

How Long Should Goulash Cook In A Slow Cooker?

Goulash should generally cook in a slow cooker for 6 to 8 hours on low heat or 3 to 4 hours on high heat. Cooking times can vary depending on the size of the meat chunks and your slow cooker model.

Can I Use Ground Beef Instead Of Stew Meat?

Yes, ground beef can be used, but it will change the texture of the goulash. If using ground beef, cook it briefly before adding it to the slow cooker to remove excess fat, and reduce the overall cooking time to about 3 to 4 hours on low heat.

Do I Need To Brown The Meat Before Adding It To The Slow Cooker?

Browning the meat is optional but recommended. Searing the beef before slow cooking enhances the flavor and adds depth to the goulash. However, you can skip this step if you are short on time.

Can I Make Goulash In A Slow Cooker Without Tomatoes?

Yes, although tomatoes are a traditional ingredient, you can substitute with a combination of beef broth, paprika, and other vegetables for a tomato-free version. Keep in mind this will result in a slightly different flavor and color.

How Can I Thicken Slow Cooker Goulash?

To thicken goulash, you can mix 1 to 2 tablespoons of flour or cornstarch with a small amount of cold water to form a slurry, then stir it into the goulash during the last 30 minutes of cooking. Alternatively, simmer the goulash uncovered for 15-20 minutes to reduce excess liquid.

What Type Of Slow Cooker Is Best For Making Goulash?

Any standard slow cooker with a capacity of 4 to 6 quarts is suitable. Models with programmable timers or multiple heat settings provide more flexibility, but a basic slow cooker will work well for most goulash recipes.

Can I Prepare Goulash Ingredients In Advance And Refrigerate Before Cooking?

Yes, you can chop vegetables and measure spices in advance and store them in the refrigerator. It is not recommended to put raw meat in the slow cooker and refrigerate for later cooking due to food safety concerns. Instead, add raw meat just before starting the slow cooker.

How Do I Reheat Leftover Slow Cooker Goulash?

Leftover goulash can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 3 months. Reheat on the stovetop over low to medium heat, stirring occasionally, until heated through. If frozen, thaw in the refrigerator overnight before reheating.

Can I Make Vegetarian Goulash In A Slow Cooker?

Yes, you can replace meat with vegetables such as mushrooms, zucchini, or eggplant, and use vegetable broth instead of beef broth. Adjust cooking times for the vegetables, as they typically require less time to cook than meat.