Category: Beef

This Crock Pot Hungarian Goulash is absolutely delicious and a real favorite at my house. It’s easy to put together and the long slow cooking tenderizes the beef and melds all the flavors together.

Now every Hungarian has their own “authentic” goulash recipe. This recipe may or may not come close to what your goulash should be.

That being said, goulash is a “peasant food” and in peasant food anything goes. Basically just getting good food on the table as best you can!

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Crock Pot Hungarian Goulash

Prep Time

25 mins

Cook Time

8 hrs

Total Time

8 hrs 25 mins

 

I've never had authentic goulash cooked in a Hungarian kitchen but this is good to me!

Course: Main Course

Cuisine: Hungarian

Keyword: Crock Pot Hungarian Goulash

Servings: 6

Calories: 355 kcal

Ingredients

• 2 lbs beef stew meat cut into 1 inch cubes
• 1 large onion sliced
• 1 clove garlic minced
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoons salt
• 2 teaspoons paprika
• 1/2 teaspoon dry mustard
• 1 cup water
• 1/4 cup flour

Instructions

1. Place the beef stew meat in the crock pot and cover with the onion slices.
2. Combine the garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in the water, mix well, and pour over the meat.
3. Cover and cook on low for 8 to 10 hours.
4. Turn control to high.
5. Dissolve the flour in a small amount of cold water and stir into meat mixture. Cook on high for 10 to 15 minutes or until slightly thickened.

Serve over noodles or rice.

Up Next:

Crock Pot Pasta Fagioli

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Recipe based on one by Garnet
Photo by Chef Shapeweaver

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Beef stew recipes are a dime a dozen but Basic Beef Stew never changes. Meat and vegetables. Most often beef and root vegetables.

Carrots and potatoes lead the root vegetable race.

I’m calling this a basic beef stew. It may not be YOUR basic beef stew! There are so many variations that most people can’t even agree on what’s basic.

This is an excellent stew recipe, however. It can be used as a starting point. Just the basics that you can add to or subtract from based on the tastes of your family.

If you’ve never made a beef stew before I encourage you to follow this recipe exactly before you branch out on your own.

It will warm your heart and soul!

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Basic Beef Stew

Prep Time

30 mins

Cook Time

1 hr 25 mins

Total Time

1 hr 55 mins

 

This recipe is for basic beef stew. Make it yours by adding things that you like!

Course: Main Course

Cuisine: American

Keyword: Basic Beef Stew

Servings: 6

Calories: 365 kcal

Ingredients

• 1/4 cup vegetable oil
• 2 lbs stewing beef cut into 1 inch cubes
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 4 cups water
• 1 8 ounce can tomato sauce
• 4 bay leaves
• 1/2 teaspoon thyme leaves or 1 sprig fresh
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb peeled carrot cut in large pieces
• 3 potatoes diced
• 1 10 ounce package frozen peas

Cornstarch Slurry

• 1/4 cup cornstarch mixed in
• 1/2 cup cold water

Instructions

1. In a large Dutch oven heat the oil over medium heat. Add the stew beef and brown well. Add the onion and garlic and saute until the onion is transparent.

2. Add 4 cups of water and the tomato sauce. Add the bay leaves, thyme, salt, and pepper.

3. Bring to a boil; cover, reduce heat and simmer 45 minutes.

4. Add the carrots, potatoes, and peas. Cover and cook 30 minutes on medium-low or until the vegetables are tender.

5. Add the corn starch slurry if the sauce is too watery. After adding the slurry bring the stew to a boil, stirring constantly. Boil 1 minute.

Tips and Tidbits

For a much richer stew use beef broth instead of the water. You can also add some red wine after the meat is browned. The wine adds depth of flavor.

If you’re watching the fat in your diet reduce the amount of meat and add some roughly chopped baby Portabello mushrooms. Portabello has a meaty mouthfeel and you won’t even notice the meat reduction.

This dish is ideal for leftover veggies. Almost anything you have in your fridge can be used as an ingredient for beef stew! Very frugal.

Up Next: 

Versatile and Easy Beef Machaca

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Recipe adapted from one by PanNan
Photo by PanNan

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When it starts cooling down in the Fall I always make a big pot of my Uncle Jim’s Firehouse Chili even though I eat it year around.

It’s a spicy chili but can be toned down easily for sensitive tongues.

This recipe makes excellent chili, however, I confess I never got my Uncle Jim’s recipe so I had to copycat it as best I could. This is, from my memory, extremely close if not spot on.

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Uncle Jim's Firehouse Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 lbs ground beef
• 1 large onion chopped
• 1 fresh garlic clove minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano
• 2 tablespoons chili powder
• 2 8 ounce cans Ro-Tel tomatoes, undrained
• 2 8 ounce cans crushed tomatoes
• 2 16 ounce cans pinto or dark red kidney beans, undrained

Instructions

1. Heat the vegetable oil in a large pot. Brown the ground beef, onion and garlic; drain well.
2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

Enjoy!

More recipes you might like.

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Recipe based on one by Anita Harris
Photo by Redsie

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