This 5-ingredient slow cooker beef goulash is the kind of no-fuss, stick-to-your-ribs supper that feels right at home on a chilly Midwestern evening. It leans on raw beef stew meat and four humble pantry staples to build a rich, tomato‑paprika gravy while you go about your day. Goulash has roots in the hearty beef stews of Central Europe, but farm kitchens all over the Midwest have adopted their own thrifty versions, stretching inexpensive cuts of beef into meals that keep families full and happy. This version is pared down and practical—just toss everything in the crock, walk away, and come back to a pot so savory and comforting that your husband will be back at the counter “just to taste” more than once.
Serve this beef goulash ladled over hot buttered egg noodles, mashed potatoes, or plain white rice so all that rich tomato‑paprika gravy has something to soak into. A simple side of green beans, steamed peas, or a tossed salad helps balance the meal, and a slice of crusty bread or warm dinner roll is perfect for mopping up the last bit of sauce. If you like, finish each bowl with a spoonful of sour cream and a sprinkle of extra paprika or parsley for a cozy, Sunday‑supper feel.
5-Ingredient Slow Cooker Beef GoulashServings: 6
Ingredients
2 pounds raw beef stew meat, cut into 1- to 1 1/2-inch chunks
1 (24-ounce) jar tomato-based pasta sauce (any basic marinara or spaghetti sauce)
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons sweet paprika (Hungarian-style if you have it)
1 tablespoon Worcestershire sauce
Salt and black pepper to taste (optional, pantry staple)
Directions
Spread the raw beef stew meat evenly in a single layer across the bottom of your slow cooker. The chunks should be scattered out so they can all bathe in the sauce as it cooks.
Pour the jar of tomato-based pasta sauce evenly over the beef, making sure most of the meat is covered.
Add the entire can of diced tomatoes with their juices to the slow cooker, pouring them over the beef and sauce.
Sprinkle the sweet paprika evenly over the top, then drizzle in the Worcestershire sauce. If you know you like things well seasoned, add a light pinch of salt and black pepper at this stage, keeping in mind the sauce and Worcestershire already contain some salt.
Use a spoon to gently stir everything together just enough to coat the beef chunks with the tomato mixture and distribute the paprika and Worcestershire. Smooth the top so the meat is mostly submerged in sauce.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easily breaks apart with a fork.
Once the beef is tender, taste the sauce and adjust seasoning with a bit more salt, pepper, or paprika if needed. If you’d like a slightly thicker sauce, remove the lid and let the goulash cook on HIGH for an additional 15 to 20 minutes, stirring once or twice, until it reduces to your liking.
Gently stir the goulash to break up any large pieces of beef into bite-sized chunks, then serve hot over noodles, potatoes, or rice, spooning plenty of the rich tomato‑paprika gravy over each portion.
Variations & Tips
For a creamier farmhouse-style goulash, stir in 1/3 to 1/2 cup sour cream right at the end of cooking, off the heat, to keep it from curdling. If you miss the classic bell pepper and onion flavor but still want to keep it simple, you can add 1 to 2 cups of frozen pepper-and-onion blend straight from the bag on top of the beef before pouring in the sauce. For a smokier, more rustic taste, replace 1 tablespoon of the sweet paprika with smoked paprika. If your family likes a little heat, add 1/4 teaspoon crushed red pepper flakes with the paprika. To stretch the meal even further, stir in 2 cups of cooked elbow macaroni or other small pasta during the last 15 minutes of cooking on HIGH, adding a splash of water if it gets too thick.
Food safety tips: Use fresh, good-quality raw beef stew meat and keep it refrigerated (at or below 40°F / 4°C) until you’re ready to add it to the slow cooker. Do not brown the meat first if you want to match the process described; this recipe is designed for adding the beef raw. Always start with a clean slow cooker and clean utensils, and wash your hands well after handling raw beef. Make sure the goulash reaches a safe internal temperature of at least 160°F (71°C); properly functioning slow cookers on LOW or HIGH for the times given will achieve this. Once cooked, do not leave the goulash at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers until steaming hot before serving.
