Slow-cooker beef goulash

An easy to make fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting Recipe Trolley
Prep: 0H 25M
Cook: 7H 0M
Serves: 8



Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.


Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden.


Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef.


Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.


After 5hrs preheat the oven to 220c/200c Fan.


Mix the pototoes with some salt and pepper. Put into the over for 45 mins turning half way.


Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with the roasted potatoes.

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