• Cooking Time:
  • Servings: 8
  • Preparation Time:


Haven't tried it yet, but it looks wonderful and I love crockpots in the fall and winter.


  • 2 Tbsp. Canola oil
  • 2 lbs. beef stew meat, cut into 1-inch pieces
  • 1 large onion, sliced
  • 1 can (14-1/2 oz.) beef broth
  • 1 can (6 oz.) tomato paste
  • 2 cloves garlic, chopped
  • 1 Tbsp. Worcestershire sauce 1 Tbsp. paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1cup cold water
  • 3 Tbsp. all-purpose flour
  • 1 green bell pepper, cut into strips
  • 16 oz. hot cooked egg noodles, for serving


  • Heat oil in a large skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown. Drain. Place beef and sliced onion in a slow cooker.
  • Mix beef broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper; stir into beef mixture.
  • Cover and cook on low heat 8-10 hours (I always use the longer cook time) until beef is tender.
  • Mix water and flour; gradually stir into beef mixture. Stir in green pepper.
  • Cover and cook on high heat 30 minutes.
  • Serve goulash over noodles.

Categories: Beef  Crock-pot  Dinner  Main Dish 

Author Credit: allison on the new homemaker

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