Slow Cooker Beef Paprika Goulash for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure that all ingredients are prepped and ready. Slice the onions and red bell peppers into uniform strips to ensure they cook evenly. If your beef chuck is in large chunks, trim away any excess hard fat and cut the meat into consistent 1-inch cubes.

Having your measuring cups and spoons set out makes the assembly process smooth and efficient, allowing you to move quickly through the layering steps without needing to pause to look for tools.

Instructions

Layering the ingredients

1. 1Assemble the base ingredients
   Place the beef cubes in the bottom of the slow cooker. Add the sliced onions and sliced red bell peppers over the top of the beef to ensure even distribution during the cooking process.
   Look for Ingredients layered neatly in the pot
   Tip Ensure the beef is in a single layer at the bottom for best results.

The ingredients should be layered carefully in the slow cooker. Ensure the beef is at the bottom, followed by the onions and peppers. The goal is to create a stable foundation that allows the natural juices to circulate effectively as the temperature rises. Before moving on, check that the beef is well-distributed so that no large clumps remain, which ensures even cooking throughout the entire duration.

Adding seasonings and liquid

2. 2Season and add liquid
   Sprinkle the ground sweet paprika evenly over the beef and vegetables. Pour the tomato pulp over the entire mixture. Do not stir at this stage, as the slow cooker will combine the flavors during the long cooking time.
   Look for Paprika and tomato pulp covering the top
   Tip Using sweet paprika provides the signature color and mild flavor of a classic goulash.

The paprika should be distributed evenly across the top, and the tomato pulp should be poured gently to cover the vegetables and beef. The smell should be earthy and slightly sweet from the paprika. Check that the liquid level is sufficient to partially submerge the ingredients, which is necessary for the braising process. Once this is done, the slow cooker is ready to be covered and turned on.

Slow cooking to completion

3. 3Cook until tender
   Cover the slow cooker and cook on low for 6 to 8 hours until the meat is fork-tender. Once finished, check that the internal temperature of the beef reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for Beef is tender and the sauce is glossy
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip A longer, slower cook ensures the meat becomes melt-in-your-mouth tender.

The goulash is ready when the kitchen is filled with a savory, aromatic scent. The beef should be extremely tender, and the sauce should have reduced to a rich, glossy consistency.

Before serving, verify the internal temperature of the beef has reached 145°F (63°C). Ensure the mixture is hot throughout and that the vegetables have softened completely into the sauce, creating a harmonious and comforting final dish.

Common mistakes

A common mistake is overcrowding the slow cooker or not allowing enough time for the beef to soften. If the meat is still tough after the recommended time, simply continue cooking for another hour.

Another error is stirring the ingredients too early or too often, which can break down the vegetables prematurely. Finally, avoid using high heat settings if you have the time, as the low and slow method is significantly more effective at achieving the desired texture for this specific cut of beef.

How to tell it’s done

The goulash is done when the beef cubes are completely fork-tender and can be easily pulled apart with minimal resistance. The sauce should have thickened into a glossy, vibrant red consistency that coats the back of a spoon.

Using a meat thermometer, confirm the beef has reached an internal temperature of 145°F (63°C). Allowing the meat to rest for at least 3 minutes after removing it from the slow cooker ensures the juices redistribute, making each bite as tender as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest