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Crockpot Beef Recipes - Beef Goulash

This is this easiest of Crockpot Beef Recipes. There are many variations of Beef Goulash, the famous Hungarian stew, but they all hinge on the use of paprika, and in some regions, carraway seed. A true Goulash is almost a kind of soup, but this recipe offers you a satisfying stew, packed with flavor and vegetables. Note that instructions for this Crockpot Beef Recipe are given both for Crockpot and conventional oven cooking - do give it a try, either way! Some Goulash recipes have sour cream added to them at the end of the cooking, but we have omitted it here. This is a spicy but mild dish and our kids love it - it doesn't have the chilli-burn of some Indian curries.

Easy

Serves 4 - 6 for two meals (Eat one, Freeze one)

Preparation time: 20 minutes

Cooking time: 4 - 5 hours (Crockpot), 2½ hours (Conventional)

Ingredients:

3lb / 1½ kg cubed beef - I prefer topside or another lean cut, but brisket or chuck would work well*

4 medium onions, diced

about 4 - 6 tablespoons vegetable oil for frying

2 cloves garlic, crushed

½ teaspoon salt

3 teaspoons paprika

1 can diced tomatoes - about 1½ cups

2 cups beef stock

3 - 4 tablespoons flour to thicken the gravy

½ teaspoon carraway seeds (optional)

2 large red peppers, sliced lengthways

3 large carrots, sliced into rings

You will need a large Crockpot and a frying pan. If you are using a conventional oven you will only need a large casserole pan (with a lid) - it must be suitable for cooking on top of the hob as well as inside the oven (ie cast-iron or stainless steel).

(If using a conventional oven, preheat it to 300° F / 150° C)
Heat a couple of tablespoons of oil in the pan or casserole on top of a medium heat. Brown the cubed meat in about 5 batches, adding and heating oil as needed. Make sure the meat cubes are browned on all sides, but they needn't be cooked all the way though. About 2 minutes per batch is usually fine. Keep the meat aside.
Brown the onions in the same pan until they are a dark caramel colour and soft - about 5 - 7 minutes.
Add the crushed garlic, salt, paprika and carraway seed.
Now add the flour to the onion mixture and stir in. Gradually add the beef stock, stirring all the time, so that you get a thickened sauce. Add the tinned tomatoes and the meat.
Now, transfer the mixture to the Crockpot. Place the lid on the dish, and turn the dial to "Auto". Cook for about 3 hours. Add the sliced peppers and carrots and cook for a further 1 hour. Check that there is enough liquid in the dish. At the end of the cooking time, check that the meat is succulent. Depending on the Crockpot, you may need to allow extra cooking time.
For conventional cooking, place a lid on the casserole dish and put in the oven. Cook on a low heat for about 2 hours. Check that the stew is not drying out. Add more liquid if needs be.
After two hours, remove the pan from the oven and add the sliced peppers and carrots. Return to the oven and cook for a further half an hour.
Serve from the pan or Crockpot with rice, mashed potatoes or noodles and seasonal green vegetables and butternut squash.

* If you are using brisket or chuck for this Crockpot Beef Recipe, it is a good idea to cook it in advance. Once it is cooked, chill it in the refrigerator. Once it is cool, skim the fat off the top and discard. When you are ready to serve, heat the dish through.

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