Slow Cooker Goulash
This Crockpot Goulash is classic American comfort food—hearty ground beef simmered in a rich, herb-infused tomato sauce. Slow-cooking the peppers and aromatics with beef broth and tomatoes builds a deep, savory flavor that beats any stovetop version. Adding the pasta and peas at the end keeps the macaroni perfectly al dente and the peas vibrant and sweet.
Crockpot Goulash Ingredients
Meat & Veggies:
- Ground beef — 2 lbs
- Onion, diced — ½
- Green bell pepper, diced — 1
- Red bell pepper, diced — 1
- Frozen peas — 1 cup
Liquid Base:
- Beef broth — 2 cups
- Tomato sauce — 2 cans (14½ oz each)
- Diced tomatoes — 2 cans (14½ oz each)
Pasta & Pantry:
- Dry elbow macaroni — 1 box
- Minced garlic — 1 tsp
- Italian seasoning — 2 tsp
- Salt — 1 tsp
- Black pepper — 1 tsp
Instructions
1. Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess grease.
2. Sauté the Aromatics
Add onion and bell peppers to the skillet; cook about 5 minutes until softened. Stir in garlic during the last minute.
3. Assemble in Slow Cooker
Transfer beef and veggies to a 6-quart slow cooker. Add Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth.
4. Slow Cook
Cover and cook on HIGH for 3½ hours to tenderize beef and mellow the tomato sauce.
5. Cook the Pasta
About 1 hour before serving, cook macaroni on the stovetop according to package directions; drain well.
6. Finish the Goulash
30 minutes before serving, stir cooked pasta and frozen peas into the slow cooker. Cover and keep on LOW or WARM until the pasta absorbs some sauce and peas are heated through.
