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Crockpot Beef Goulash

You'll love this slow-cooker beef goulash for its rich, smoky tomato sauce and tender beef that simmers all day with almost no effort. Just brown the meat, stir everything into the crockpot, and come back to a hearty, one-pot dinner that tastes like it cooked for hours.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Hungarian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cans 14.5 oz each fire-roasted diced tomatoes
  • 1 can 15 oz tomato sauce
  • 1 cup 240 ml low-sodium beef broth
  • 2 tablespoons 30 g tomato paste
  • 2 tablespoons dried Italian seasoning
  • 1 tablespoon 15 ml Worcestershire sauce
  • 2 cloves garlic minced
  • 1 tablespoon 15 ml olive oil
  • 1 small yellow onion finely chopped (about 3/4 cup / 110 g)
  • 1 pound 450 g ground beef (80/20)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces 225 g dried elbow macaroni (about 2 cups)
  • Shredded cheddar cheese optional, for serving

Method
 

  1. Combine fire-roasted tomatoes, tomato sauce, beef broth, tomato paste, Italian seasoning, Worcestershire sauce, and garlic in a 4-quart slow cooker. Stir well.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook 2-3 minutes until softened.
  3. Add ground beef, salt, and pepper. Cook, breaking it up, until browned and no pink remains, about 6-8 minutes. Drain excess fat.
  4. Transfer beef and onion to the slow cooker. Stir to combine with the sauce.
  5. Cover and cook on LOW for 6-8 hours (or HIGH for 2-4 hours).
  6. About 45 minutes before serving, stir in elbow macaroni. Cover and cook until al dente, checking at 40 minutes.
  7. If too thick, add a splash of broth or water. Taste and adjust salt and pepper.
  8. Ladle into bowls and top with shredded cheddar cheese if desired. Serve hot.

Notes

  • For a spicier goulash, add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the sauce base.
  • Swap elbow macaroni for whole-wheat pasta; check doneness at 35-40 minutes as it softens faster.
  • Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of broth.
  • Freeze cooled goulash for up to 3 months; thaw overnight in the fridge before reheating.