Slow Cooker Beef Goulash (Print-Friendly Version)
Tender beef, macaroni, and savory tomato sauce simmer together for an effortless, hearty comfort meal.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
450 grams ground beef (80/20 ground chuck)
02 -
80 millilitres yellow onion, diced
03 -
475 millilitres beef broth
04 -
410 grams canned diced tomatoes with juices
05 -
360 millilitres marinara sauce
06 -
45 grams tomato paste
07 -
1 bay leaf
08 -
10 millilitres soy sauce
09 -
10 millilitres Italian seasoning
10 -
5 millilitres garlic powder
11 -
2.5 millilitres paprika
12 -
2.5 millilitres salt, or to taste
13 -
2.5 millilitres black pepper, or to taste
14 -
100 grams elbow macaroni, uncooked
→ Optional Garnishes
15 -
60 grams sharp cheddar cheese, shredded (or Colby, Colby-Jack, or mozzarella)
16 -
Fresh parsley, chopped
# How to Prepare:
01 -
In a large skillet over medium-high heat, cook the ground beef and diced onion until the meat is no longer pink, about 3-5 minutes. Drain excess fat and transfer contents to the slow cooker.
02 -
Add beef broth, diced tomatoes with juices, marinara sauce, tomato paste, bay leaf, soy sauce, Italian seasoning, garlic powder, paprika, salt, and black pepper to the slow cooker. Stir to thoroughly combine.
03 -
Cover and cook on high for 2-3 hours or on low for 4-6 hours.
04 -
During the final 45 minutes of cooking, stir in the uncooked elbow macaroni, ensuring it is fully submerged.
05 -
Discard the bay leaf. Stir in shredded cheese if desired. Garnish individual servings with chopped parsley and serve immediately.
# Extra Tips:
01 -
For best results, avoid overcooking the pasta by checking its tenderness before serving. Stir occasionally after adding macaroni to prevent sticking.