Description
A hearty and comforting slow cooker beef goulash made with tender beef chunks, paprika, tomatoes, and bell peppers. Perfect for a cozy meal with rich flavors developed over slow cooking.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon ground caraway seeds
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 (14.5 ounces) can diced tomatoes, undrained
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 teaspoon dried marjoram
1 bay leaf
2 medium carrots, peeled and sliced
1 tablespoon all-purpose flour
2 tablespoons water
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 4 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in sweet paprika, smoked paprika, ground caraway seeds, black pepper, salt, and cayenne pepper. Cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker with the beef.
Add diced red and green bell peppers, diced tomatoes with their juice, beef broth, tomato paste, apple cider vinegar, dried marjoram, bay leaf, and sliced carrots to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 6 hours or until the beef is very tender.
About 15 minutes before serving, mix the flour and water in a small bowl to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 15 minutes.
Remove the bay leaf before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 6 hours