Slow Cooked Paprika Beef (Goulash)

Slow cooked paprika beef, a flavoursome dish using beef brisket, packed full of vegetables and stewed in a smoky paprika gravy. This paprika beef recipe is cooked in the oven and based on a traditional goulash recipe.

This slow cooked paprika beef dish is an old recipe of mine that I've cooked for many years. It's a reliable recipe as aside from it's simplicity to prepare and cook, it packs a real flavour punch.

This beef goulash recipe is comfort food in a bowl for me. On a cold, wet day I really don't think there is anything that cheers the soul quite as much as a hearty bowl of stew. I also include instructions on how to make slow cooker beef goulash later in this post.

Is goulash considered a stew?

Goulash is a traditional Hungarian stew that can be made with beef or pork, lots of vegetables and plenty of paprika. I have used smoked paprika, but you can use hot paprika too, whichever you prefer. Goulash can be served almost like a soup, or you can thicken the gravy if you prefer.

Why you'll love this recipe

• Very little hands on preparation, once assembled the oven (or slow cooker) does all the hard work.
• The spicing is intense but mild, making it a great stew for serving to children who can't always handle chilli heat.
• This recipe can be easily doubled if feeding a crowd, or you can enjoy some now and freeze some for an easy meal another day.
• Use gluten free beef stock and this makes a great gluten free beef goulash.

Beef goulash recipe ingredients

• Beef - I used a 1kg beef brisket joint which will feed 6. You can substitute with other slow braising cuts such as beef chuck; beef shoulder; beef shin; braising steak; or rib trim. You just need to alter cooking times depending on the cut of beef and the size of the chunks being cooked.
• Seasoning - I use plenty smoked paprika along with black pepper and salt to season the beef. you can swap the smoked paprika for hot smoked paprika which adds a great kick of heat to the dish.
• Oil - I use regular olive oil to sear the beef and sauté the vegetables.
• Vegetables - this recipe uses lots of onion, along with celery, carrots and red peppers to flavour the stew.
• Herbs - I use a lot of garlic and a large bunch of fresh parsley.
• Red wine - is added to deglaze the pan and flavour the goulash. Use a good quality red wine, one you want to drink yourself as it is being used to add flavour.
• Flavourings - tomato passata, Worchester sauce and a Knorr rich beef stock pot are added to flavour the gravy.

How to slow cook Paprika Beef in oven

• Preheat the oven to 160C/140CFan.
• Cut the beef into large chunks and rub with smoked paprika and season well.
• Brown the meat in a large, heavy bottomed casserole dish, or Dutch oven, and brown to seal on all sides.
• Cook the beef in batches to ensure it sears, rather than steams in an overcrowded pan.
• Remove the beef from the pan and place in a bowl.
• Once the beef has been cooked, add the vegetables to the pan and stir to soften a little.
• Pour the red wine into the casserole and deglaze the pan.

• Add the beef back into the pan and add the remaining ingredients, stir to combine.
• Place the lid on the pan and pop the casserole into the oven to cook gently at 160C/140CFan for 4 hours.

How to make paprika beef stew in slow cooker

• Brown the meat in batches and transfer to the slow cooker.
• Saute the vegetables in the same saucepan then transfer to the slow cooker.
• Deglaze the pan with red wine to get every last bit of flavour from it, and transfer to slow cooker.
• Add all remaining ingredients into your slow cooker and stir to combine.
• Place the lid on your Crockpot and cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Storage

Storing leftovers - Once cooked and cooled, store goulash in an airtight container in the fridge for 3-4 days, making it a great make ahead dish.

To freeze - Once cooked, simply allow to cool and place in a covered box in the freezer and store for up to 6 months. When ready to eat remove from the freezer and defrost thoroughly before heating up and serving.

Serving suggestion

I serve this stew creamy mashed potatoes and some butter greens. You can also serve beef goulash with sour cream and some crusty bread to soak up the juices. Or try steamed white rice or noodles which are also popular.

Recipe hints & tips

1. Go heavy on the onions! A friend's mother, who's mother is Hungarian, said the trick to making a good beef goulash, was to add plenty onions, almost adding the same weight of onion to beef.
2. Don't miss out on browning the beef as this adds extra flavour and makes a huge difference to the taste of the finished dish.
3. Always brown meat in batches as this ensures it sears and browns properly. If you overload the pan the meat won't brown properly and you'll end up steaming it instead.
4. Allow the beef goulash to sit, as with all stews it will taste so much better the next day as all the flavours with have melded together and intensified.
5. Use a gluten free beef stock and this stew is suitable for coeliacs and gluten free diners.
6. Containing no dairy this stew can be enjoyed by dairy free diners.
7. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then please leave a comment below. Then why not try some of my other easy beef stew recipes:

• Beef Cheek Braised in Red Wine
• Italian Beef Ragu
• Easy Minced Beef Chilli
• Smoked Beef Chilli
• Spicy Slow Cooked Beef

Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.