Description
Slow cooker beef goulash is loaded with tender, fall-apart beef in a rich savory stew flavored with marjoram, caraway, and sweet paprika.
Ingredients
Units
Scale
- 3 lb. boneless beef chuck, cubed
- 2 lb. yellow onions, diced
- 2 teaspoons garlic, minced
- 1/4 cup apple cider vinegar / balsamic vinegar
- 4 cups beef stock
- 3 tablespoons sweet paprika
- 3 bay leaves
- 1 teaspoon marjoram
- 1 teaspoon caraway seeds
- 4 tablespoons tomato puree
- 1 tablespoon sugar
- 2 tablespoons corn starch
- Salt and pepper to taste
Instructions
- In a large mixing bowl, toss the beef cubes in 2 tablespoons of cornstarch to coat them thoroughly.
- Over medium-high heat, brown the beef in batches in some oil. Drain on paper towels and set aside.
- In the same pan, saute onions and garlic with sugar until caramelized. Add more oil if needed. Deglaze the pan with vinegar.
- Transfer meat and onions to a 6 qt. slow cooker and add the remaining ingredients. Season with salt and pepper to taste.
- Cover and cook over high heat for 4 hours or low heat for 8 hours.
- Remove the bay leaves and add a cornstarch slurry if you prefer a thicker broth.
- Dish and serve hot with bread, rice, mashed potatoes, or egg noodles.
- Enjoy!