You can’t beat a throw-it-all-in slow cooker recipe for those days when we need a hearty and nutritious meal but have little energy or time available. Here is another beauty of a dump (dump it all in, get it?!) recipe my friends! With chunks of beef and only a few other simple ingredients, we have a new take on a traditional beef stew or casserole. This Slow Cooker Beef Goulash is perfect for the whole family, with plenty of flavour and a dense tomatoey sauce.
Why you’ll love this Beef Goulash recipe
⭐️ Super low effort – throw it all in (to the oven or slow cooker) ⭐️ A hearty warming dinner ⭐️ Perfect for batch cooking and freezing Even better, if it could be turned easily into a ‘dump’ recipe – AKA dump it all in a bag and freeze ready for cooking later. I have simplified this traditional Hungarian dish to fit in with what works for an easy midweek family meal. Usually Goulash is made with meat, paprika and caraway seeds (like this traditional Hungarian Goulash recipe here), I have left out the caraway seeds here as we felt most people probably wouldn’t have this in their cupboards. However, if you DO have them, add a teaspoon to the slow cooker and it will be delicious. You could always make this in the oven instead of the slow cooker if you prefer – the method for this is below.
Our Beef Goulash Ingredients
Diced beef – Usually called casserole beef or stewing steak in the supermarkets. No browning necessary. Any kind of beef suitable for slow cooking will work here. Onion and Garlic – Frozen or fresh is fine Beef stock cubes – No need to dilute these! Just add them dry as they are. Paprika AND Sweet smoked paprika – Using both gives us a little spice and also that smokey flavour that adds depth. Red peppers – See notes below about adding these
In the freezer This recipe freezes well when cooked. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or hob. If you prefer them cooked more, feel free to add them at the start of the cooking time. Also, you can cook them briefly in the microwave, add them to the finished stew and eat immediately if you prefer. Put all of the ingredients into a lidded ovenproof pan and cook at 160C between 1.5-2.5 hours, depending on how hot your oven is. After one hour, add a splash of water if the dish is looking dry. Some sour cream and fresh chopped parsley finish off this dish nicely. You could go for couscous, mashed potato, rice, cooked orzo or crusty bread. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
