Hairy Bikers Slow Cooker Goulash with Potatoes Recipe

This Hairy Bikers Slow Cooker Goulash with Potatoes Recipe is a hearty and tender recipe, which is made with beef chuck steak and sweet paprika. It’s the perfect family dinner, ready in about 8 hours and 20 minutes.

Hairy Bikers Slow Cooker Goulash with Potatoes Recipe Ingredients

• 750g (1.7 lb) beef chuck steak, cut into 3 cm/1 inch chunks
• 2 Tbsp sweet paprika
• 1 onion, cut into chunks
• 2 tsp garlic, crushed
• 2 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 2 red bell peppers, cut into chunks
• 2 Tbsp tomato paste
• 400g (14.1 oz) diced tomatoes
• ½ cup beef stock
• ½ Tbsp caraway seeds
• 2 bay leaves
• Salt and pepper to taste

How To Make Hairy Bikers Slow Cooker Goulash with Potatoes

1. Prep the Beef: In a bowl, toss the beef chuck steak chunks with the sweet paprika until they are evenly coated.
2. Brown the Beef: Heat a large frying pan over medium-high heat. Add the beef and brown it in batches on all sides. Transfer the browned beef to your slow cooker.
3. Combine Ingredients: Add the chunked onion, crushed garlic, carrots, potatoes, red bell peppers, tomato paste, diced tomatoes, beef stock, caraway seeds, and bay leaves to the slow cooker.
4. Slow Cook: Stir the ingredients gently to combine. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is tender.
5. Season and Serve: Remove the bay leaves and season the goulash with salt and pepper to your liking. Serve hot.

Recipe Tips

• Do I have to brown the beef first? While you can skip this step if you’re short on time, browning the meat creates a deep, rich flavor that is key to a great goulash. It’s a step worth taking for the best results.
• How do I thicken the goulash? If the sauce is too runny for your liking at the end of the cooking time, you can create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir this into the slow cooker and cook on HIGH for another 15-20 minutes until it thickens.
• Can I cook this faster? Yes, if you’re in a hurry, you can cook this goulash on the HIGH setting for 4 hours instead of the low setting.
• What kind of potatoes are best? Waxy potatoes like Yukon Gold or red potatoes are great choices as they hold their shape well during the long cooking time and won’t turn to mush.

What To Serve With Goulash with Potatoes

Since this is a hearty one-pot meal containing meat, vegetables, and potatoes, it doesn’t need much else. However, it’s delicious with:

• A dollop of sour cream or Greek yogurt
• Crusty bread for soaking up the sauce
• A simple, crisp green salad

How To Store Goulash

• Refrigerate: Allow the goulash to cool completely, then store it in an airtight container in the fridge for up to 3-4 days. The flavors will be even better the next day.
• Freeze: This stew freezes very well. Once cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Goulash with Potatoes Nutrition Facts

• Calories: 337 kcal
• Protein: 41.4g
• Carbohydrates: 23.3g
• Fat: 8.6g
• Fiber: 5.2g
• Sugar: 7.2g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Hairy Bikers Slow Cooker Goulash with Potatoes Recipe

Author: Alex Saidani Cooking Method:Slow Cooker Cuisine:Hungarian Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:8 hours Rest time: minutesTotal time:8 hours 20 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:337 kcal Best Season:Available

Description

A hearty one-pot Hungarian-style goulash with tender beef, potatoes, and carrots, slow-cooked in a rich paprika-spiced sauce.

Ingredients

• 750g beef chuck steak, cubed
• 2 Tbsp sweet paprika
• 1 onion, 2 carrots, 2 potatoes, 2 red peppers, all in chunks
• 2 tsp crushed garlic
• 2 Tbsp tomato paste
• 400g diced tomatoes
• ½ cup beef stock
• ½ Tbsp caraway seeds
• 2 bay leaves
• Salt and pepper

Instructions

1. Coat the beef chunks in the sweet paprika.
2. Brown the beef in batches in a hot pan and transfer to the slow cooker.
3. Add all remaining ingredients (onion, garlic, carrots, potatoes, peppers, tomato paste, tomatoes, stock, caraway seeds, bay leaves) to the pot.
4. Stir gently to combine.
5. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.

Notes

• Browning the beef first is not essential but highly recommended for the best flavor.
• If the sauce is too thin, thicken with a cornstarch slurry during the last 20 minutes of cooking.
• Use waxy potatoes like Yukon Gold so they hold their shape during the long cook time.
• This stew tastes even better the next day, making it great for leftovers.