Slow Cooker Goulash Soup

• •1.5 lbs Boneless beef chuck roast (cut into 1-inch cubes)
• •2 tbsp Olive oil
• •1 large Yellow onion (chopped)
• •3 cloves Garlic (minced)
• •3 tbsp Hungarian sweet paprika
• •1 tsp Caraway seeds
• •1 tsp Dried marjoram
• •1.5 tsp Salt (divided, or to taste)
• •0.5 tsp Black pepper (divided, or to taste)
• •4 cups Beef broth
• •1 14.5 oz can Diced tomatoes (undrained)
• •2 tbsp Tomato paste
• •1 large Red bell pepper (chopped)
• •2 medium Carrots (peeled and sliced into 1/2-inch rounds)
• •1 lb Potatoes (Yukon Gold or red, peeled and cut into 1-inch cubes)
• •2 tbsp Fresh parsley (chopped, for garnish)
• •to serve Sour cream or crème fraîche (optional)

Instructions

1. 1

   Pat the beef cubes dry with paper towels. Season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides until well-caramelized. Do not overcrowd the pan. Transfer browned beef to the slow cooker.

3. 3

   Reduce heat to medium. Add chopped onion to the same skillet and cook until softened, about 5-7 minutes. Add minced garlic, Hungarian sweet paprika, caraway seeds, dried marjoram, and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the paprika.

4. 4

   Pour in the beef broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer, then pour the mixture over the beef in the slow cooker.

5. 5

   Add the undrained diced tomatoes, chopped red bell pepper, and sliced carrots to the slow cooker. Stir to combine all ingredients.

6. 6

   Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is very tender and easily shreds with a fork.

7. 7

   During the last 1.5 to 2 hours of cooking on LOW (or 45 minutes to 1 hour on HIGH), add the cubed potatoes to the slow cooker. Stir gently to submerge them in the liquid and ensure even cooking.

8. 8

   Once the potatoes are tender, taste the soup and adjust seasoning with the remaining salt and pepper as needed. If the soup is too thin for your preference, you can remove about 1/2 cup of liquid, whisk in 1 tablespoon of cornstarch, and stir back into the slow cooker for the last 30 minutes of cooking.

9. 9

   Ladle the Slow Cooker Goulash Soup into bowls. Garnish with fresh chopped parsley and a dollop of sour cream or crème fraîche, if desired. Serve hot with crusty bread.

Chef's Tips

• 💡Don't skip browning the beef! This crucial step adds a deep, rich, umami flavor to the goulash that simmering alone cannot achieve.
• 💡Use authentic Hungarian sweet paprika for the best flavor. It's milder, sweeter, and more vibrant than generic paprika, providing the signature goulash taste.
• 💡Avoid overcooking the potatoes by adding them later in the cooking process. This ensures they are tender but still hold their shape and don't become mushy.
• 💡For an extra layer of complexity and depth, consider adding a splash of dry red wine (about 1/2 cup) along with the beef broth in step 4.
• 💡This soup tastes even better the next day as the flavors have more time to meld. It stores well in an airtight container in the refrigerator for up to 3-4 days.