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A bowl of paprika beef garnished with chopped parsley, with bowls of creamy mashed potato and buttered spring greens set alongside.

Slow Cooked Paprika Beef (Goulash) Recipe

This slow cooked beef dish using beef brisket is a one pot dish. A great Winter warming stew with the smokiness of paprika.
4.94 from 16 votes
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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6 servings
Calories: 388kcal
Author: Lesley Garden

Equipment

  • 1 large heavy based casserole dish with a tight fitting lid or a slow cooker

Ingredients

  • 1 kg beef brisket joint (or similar stewing cut of beef)
  • 1 tablespoon smoked paprika
  • salt and black pepper
  • 2 tablespoon olive oil
  • 3 large onions (quartered)
  • 2 sticks celery (chopped)
  • 2 large carrots (peeled and sliced)
  • 1 red pepper (deseed and sliced into cubes)
  • 4-6 cloves garlic (sliced)
  • 1 bunch parsley (chopped)
  • 180 ml glass red wine
  • 250 ml tomato passata
  • 1 tablespoon worchester sauce
  • 1 Knorr rich beef stock pot (or beef stock cube)
  • 1 teaspoon salt
  • 1 teaspoon sugar

Instructions

  • Cut the brisket into large chunks and roll the pieces in the smoked paprika, salt and pepper, taking care to cover all sides. Cutting the brisket up allows for better coverage of spice into the meat. Heat the oil in a heavy based casserole and brown the meat on all sides, remove from the pan and set aside.
  • Put all the vegetables into the casserole and sauté gently for 5 minutes, allowing the onions to soften a little but not colour.
  • Pour the red wine over the vegetables and cook for 2 minutes to deglaze the pan and allow some of the alcohol to burn off.
  • Add the remaining ingredients to the pan stir to combine. Return the beef to the pan, along with any beef juices. Cover with a lid and cook in a low oven 150C/140CFan/300F for approximately 4 hours, or until the beef pulls apart.
  • Check the beef after 2 hours of cooking and give everything a stir. Then check again around the 3 hour mark and if the dish looks like it is drying out, add a little water to loosen the gravy as required.

Notes

This recipe uses beef brisket however works equally well with other slow braise joints such as beef shoulder, shin or rib trim. However cooking times do vary depending on the cut of beef being used, and the size the chunks of meat are cut into. If using a different cut, I recommend checking the stew after 2 hours of cooking, and every 30 minutes thereafter until the meat is fork tender.
Delicious when served with either sour cream and some crusty bread to soak up the juices, or creamy mashed potatoes and some green vegetables tossed in a little butter and black pepper.
If you prefer a smoother gravy, remove the steak and blitz the gravy and stewed vegetables with a hand-blender to make a thick, smooth gravy.
Nutrition Facts
Slow Cooked Paprika Beef (Goulash) Recipe
Amount Per Serving
Calories 388 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 103mg34%
Sodium 799mg35%
Potassium 966mg28%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 7g8%
Protein 37g74%
Vitamin A 4717IU94%
Vitamin C 36mg44%
Calcium 57mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : Onepot, slow cooked
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