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Slow Cooker Vegetable Beef Goulash Soup is a simple, slow cooked soup perfect for the winter. Full of veggies, spices, and flavor!
Confession time…..7 months after moving from Germany and I am finally missing it. It’s January, and that might seem weird to most people, but European winters were a special time for my family. Winter is my favorite season. I miss skiing the Alps, the cold snowy winters, staying in a cozy bed and breakfast somewhere in the mountains, and eating Goulash soup!
Definitely, this is my favorite winter European dish. My typical lunch every time I took a ski break on the mountains, and sometimes consumed again at dinner. So now that is has finally cooled down here in my part of the country, I am ready to pretend I am somewhere in the Alps…..Can someone just bring me a mountain covered in snow? A log cabin? I am headed to Colorado soon and so excited for my winter fix, but in the meantime, we’ll just eat this soup.
This dish is inspired from typical Austrian and Hungarian cuisine, with sweet paprika, stewed beef, and lots of veggies. And are you surprised I decided to throw it all in the Slow Cooker?!?! Probably not. Stewed beef has the tendency to become way to tough if cooked any other way. The slow cooker tenderized the meat just perfectly, and the vegetables are also packed with flavor:
If you love meals that are hearty, protein-packed, and cozy, don’t miss my collection of healthy beef recipes. They’re perfect for winter comfort food or anytime you want a flavorful dinner that hits all the right notes.
I honestly did no prep for this dish besides chop the vegetables. No need to brown your meat ahead of time, just throw it all together. Set it and forget it!! One of the best kind of slow cooker meals!!!
Traditionally, it made be served up with some fresh parsley and sour cream, but it’s still delicious without!
Slow Cooker Vegetable Beef Goulash Soup
Ingredients
- 1.5 lbs lean stew beef, trimmed fat
- 5 large carrots, peeled and chopped
- 1 medium sized white onion, peeled and chopped
- 6 small red potatoes, quartered
- 1 red bell pepper, chopped
- 6 cups beef broth
- 3 tbsp tomato paste
- 1/4 cup sweet hungarian paprika*
- 3 tbsp caraway seeds
- 2 tsp ground majoram
- 3 tbsp red wine vinegar
- 2 tbsp honey*
Instructions
- Begin by placing meat at the bottom of your slow cooker. Top with vegetables.
- In a large bowl, whisk together broth, paprika, caraway seeds, marjoram, red wine vinegar, and honey. Pour on top of meat and vegetables.
- Set your slow cooker to low, and cook for 7-8 hours.
- Serve hot and use optional garnishes (sour cream, parsley).
Notes
*I used honey in place of brown sugar because I am following a “no refined sugar” diet, but you can easily use brown sugar in place of the honey. Just cut down to 1 tbsp. Also, if you are following a Whole30 diet, you can omit the honey completely.
