Slow Cooker Goulash
This Crockpot Goulash is a classic American comfort dish, featuring hearty ground beef simmered in a robust, herb-seasoned tomato sauce. Slow-cooking the peppers and aromatics with beef broth and tomatoes creates a deep, savory flavor that outshines stovetop versions. Adding the macaroni and peas near the end ensures the pasta stays perfectly tender and the peas remain bright and sweet.
Crockpot Goulash Ingredients
Meat & Vegetables
- 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 off any excess fat.
2. Cook the Vegetables
Add the onion and bell peppers to the skillet and cook for about 5 minutes, until softened. Stir in the garlic during the final minute.
3. Combine in the Slow Cooker
Transfer the beef and vegetables to a 6-quart slow cooker. Add the Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth.
4. Slow Cook
Cover and cook on HIGH for 3½ hours, allowing the flavors to develop and the beef to become tender.
5. Prepare the Pasta
About 1 hour before serving, cook the elbow macaroni according to package directions. Drain thoroughly.
6. Finish the Dish
Thirty minutes before serving, stir the cooked macaroni and frozen peas into the slow cooker. Cover and keep on LOW or WARM until the peas are heated through and the pasta absorbs some of the sauce.
