Slow Cooker Viennese Goulash

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and cook until translucent, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add cubed beef chuck and brown on all sides, about 8-10 minutes.

Sprinkle in paprika and caraway seeds, stirring to coat the meat.

Add tomato paste and mix well, cooking for 2-3 minutes.

Pour in beef broth and add bay leaves, salt, and black pepper.

Bring to a boil, then reduce heat to low and cover.

Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Add chopped carrots and bell peppers, cooking for another 20 minutes.

In the last 10 minutes, add cubed potatoes to the pot.

Taste and adjust seasoning as needed.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Equipment Needed

Allergens