This slow-cooked beef goulash is a thick stew with fork-tender meat. It's flavored with garlic, cloves, and tomato before slow cooking for hours. Traditionally served with noodles, but goes equally well with mashed potatoes or steamed rice
Beef goulash is originally an Hungarian beef and vegetable stew slow-cooked by herdsmen aka Hungarian shepherds. The word goulash is derived from the Hungarian word guliyas, which means herdsmen. Over the year the dish has come to be known as goulash meat.
Slow cooking was very common back in the olden days when workers who worked hours outside the house, either in the fields or with their cattle, had not to time to come back and cook. Before they left home they'd put food on a safe fire to slow cook for hours, so when they got back they would have something to eat.
Personally, I love slow-cooked meats over anything roasted or fried. Meat falling off the bones, soaking up all those exotic spices and juices. How can you not like such melt in the mouth meat?
While the original dish is a stew with meat and veggies, today I have skipped the veggies and made a thick beef goulash with only melt in the mouth meat. This is how I like my goulash.. thick sauce with loaded with meat flavors. Don't get me wrong you can also add veggies.
About this goulash
You don't have to be a fan of Hungarian food to appreciate this slow-cooked goulash. I have made it in a slow cooker today but have been making it for years on the stovetop in a Dutch oven.
The recipe is simple and easy with most ingredients we usually have in the pantry. The prep time is very minimum while the cooking time can take hours. The best thing about cooking for hours in a slow-cooker is that you get fork-tender meat that just melts in your mouth. But most importantly, you can leave it unattended which is perfect busy days.
The beef is very delicately spiced with some garlic, cloves, caraway, rosemary, thyme, and balsamic. However, when combined together these spices make a wonderful dish packed with flavor.
Ingredients and substitutes
- Beef - I like to use chuck or round. But, ask the butcher meat for slow cooking and he will give you something that is not necessarily expensive.
- Flour - This helps not just sear the meat but also makes the sauce thicker. BUT, if you want to keep it gluten-free, just substitute the flour with cornstarch.
- Spices - Today I am using cloves, caraway seeds, and rosemary as my main flavors. And yet, if you prefer, you can omit any of these. I love the depth of flavor the beef gets from the cloves and caraway seeds.
- Balsamic Vinegar - This isn't just any vinegar! It gives a distinct flavor and color to the beef goulash that matures even more with slow cooking. While I think you should stick to balsamic vinegar, if you must substitute, I'd rather you use apple cider vinegar instead of lemon.
- Stock - Beef is full of flavor, so adding stock only adds more depth of flavor. You can use any stock chicken, beef, or vegetables. If you want you can even add water instead of stock.
Step by step instructions (pin)
Prepare
- Cut beef into large bit size pieces. Season with salt and pepper
- Then add flour and toss well to coat all the pieces well.
- If using whole spices crush them with a mortar and pestle - set aside.
Sauté
- Heat 2 tbsp oil in a skillet. Sear the floured beef pieces on all sides. Remove from the pan - keep warm.Tip - Lay the beef pieces in a single layer, turning only when needed letting them get a bit of color. Do it in batches so you sear not stew the meat
- In the same pan add the remaining oil and saute onions and garlic. Cook for 2 minutes - remove and set aside
- Deglaze the pan with the water removing any caramelized onions and beef residue
- Add, sugar, tomato paste, Worcestershire sauce, and balsamic vinegar - cook another minute. Remove from heat.
Slow cook
- Into the slow cooker - Add meat, followed by onion and garlic mixture.
- Ground spices and all the deglazed pan mixture
- Pour over the stock and bay leaves. Season with salt and pepper
- Use a spatula to ensure the meat is well tucked into the liquid
- Set the slow cooker on low for 8 hours OR on high for 4 hours.Tip - if possible cook on low for 8 hours, I think the results are amazing.
- Goulash is traditionally served with noodles but I love to have it with mashed potatoes or even steamed rice..
Frequently asked questions
This slow cooker beef goulash will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
You can use vegetable, chicken or beef stock instead of beer.
No, the liquid in the recipes is very delicious and can be drunk like a soup. I love to serve a crusty baguette so we can soak up all the juices when eating a slow-cooked recipe.
While we do need liquid to cook the meat, the excess liquid does not evaporate when slow-cooking. You can serve the extra liquid like soup, with bread or rice. Alternatively,
Remove the meat from the slow cooker and transfer the liquid in a saucepan. Reduce it over medium heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.
Yes, actually, lamb and pork would work just as well instead of beef for this slow cooker recipe.
Worcestershire sauce will give you an authentic flavor but if you must you can use soy sauce instead.
Balsamic isn't just any vinegar! It gives a very special flavor and color to the beef goulash that matures even more with slow cooking. While I do think you should stick to balsamic vinegar if you must substitute I'd rather you use apple cider vinegar instead of lemon.
What do you serve with this slow cooker beef goulash recipe?
Traditionally, goulash is served with cooked pasta such as pappardelle, tagliatelle, or penne.
Today, I have served it with my kids' favorite mashed potato. When I'm in a low carb mood I usually serve it with cauliflower rice.
You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,
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Description
Ingredients
- 2 lbs (1 kg) Beef
- 2 tbsp Flour
- 3 tbsp Cooking oil
- ½ cup Onion chopped finely
- 3 cloves Garlic minced
- 2 tbsp Worcestershire sauce
- 3 tbsp Balsamic vinegar
- 2 tbsp Tomato paste
- 1 cup (250 ml) Stock
- 1 cup (250 ml) Water
- 2 Bay leaves
Spices
- ⅛ tsp Cloves powder or two cloves
- ½ tsp Pepper powder or 10 corns
- ½ tsp Caraway seeds
- ½ tsp Dried rosemary
- ¼ tsp Dried thyme
Instructions
Prepare
- Cut beef into large bit size pieces. Season with salt and pepper
- Then add flour and toss well to coat all the pieces well.
- If using whole spices crush them with a mortar and pestle - set aside.
Saute'
- Heat 2 tbsp oil in a skillet. Sear the floured beef pieces on all sides. Remove from the pan - keep warm.Tip - Lay the beef pieces in a single layer, turning only when needed letting them get a bit of color. Do it in batches so you sear not stew the meat
- In the same pan add the remaining oil and saute onions and garlic. Cook for 2 minutes - remove and set aside
- Deglaze the pan with the water removing any caramelized onions and beef residue
- Add, sugar, tomato paste, Worcestershire sauce, and balsamic vinegar - cook another minute. Remove from heat.
Slow cook
- Into the slow cooker - Add meat, followed by onion and garlic mixture.
- Ground spices and all the deglazed pan mixture
- Pour over the stock and bay leaves. Season with salt and pepper
- Use a spatula to ensure the meat is well tucked into the liquid
- Set the slow cooker on low for 8 hours OR on high for 4 hours. Tip - if possible cook on low for 8 hours, I think the results are amazing.
- Goulash is traditionally served with noodles but I love to have it with mashed potatoes or even steamed rice..
Recipe Notes
Don't have a slow cooker? Make this on the stovetop
- Season the beef pieces with salt, pepper, and flour
- In a heavy-bottom pan (or dutch oven) sear the meat on all sides with the oil on high heat. Remove and set aside.
- In the same pan saute the onions and garlic.
- Add all the rest of the ingredients followed by the beef.
- Season with salt and pepper.
- Let the whole thing come to a boil.
- Then lower the heat to a slow simmer.
- Continue to simmer covered on low for 2 hours until the meat is fork-tender.
- Enjoy!
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
