Description
This Hearty Slow-Cooked Hungarian Goulash Soup is a comforting and flavorful dish featuring tender beef chuck simmered with savory spices, vegetables, and rich broth. Perfect for a cozy meal, the slow cooker method allows the flavors to meld beautifully while producing melt-in-your-mouth beef and a robust, warming soup.
Ingredients
Scale
Meat and Oil
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
Vegetables and Aromatics
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 bell pepper, chopped (any color)
Spices and Seasonings
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon caraway seeds
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 bay leaf
Liquids and Other
- 4 cups beef broth
- 2 cups diced tomatoes (canned or fresh)
- 1 tablespoon red wine vinegar
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and sear them until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the chopped onions and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
- Add Spices: Sprinkle the sweet Hungarian paprika, caraway seeds, dried thyme, black pepper, and salt over the onion and garlic mixture. Stir well to combine and toast the spices for about 1 minute to enhance their flavors.
- Combine Ingredients: Return the seared beef to the skillet, then add beef broth, diced tomatoes, carrots, potatoes, bell pepper, red wine vinegar, and bay leaf. Mix well to combine all ingredients.
- Slow Cook the Soup: Transfer everything from the skillet into a slow cooker. Cover and cook on low for 8 hours (or on high for 4 hours) until the beef is tender and easily pulls apart with a fork.
- Final Seasoning: Remove the bay leaf and taste the soup. Adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the goulash soup into bowls and garnish with freshly chopped parsley before serving hot.
Notes
- For a deeper flavor, use homemade beef broth if available.
- Adjust the paprika amount according to your wished spice level.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- Leftovers taste even better the next day as the flavors continue to meld.
- Serve with crusty bread or dumplings for a complete meal.
