This cozy Slow Cooker Beef Paprikash is made with tender beef stew meat, sweet red bell peppers, sliced onion, and a deeply flavored sauce featuring sweet paprika, tomato paste, and a touch of caraway. The result is a rich, satisfying, and classic main course finished with creamy sour cream, perfect for an easy weeknight meal, and yielding 6 to 8 servings.

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Slow Cooker Beef Paprikash Ingredients

For the Slow Cooker Base:

• 1 medium onion, sliced
• 2 pounds cubed beef stew meat (about 1- to 11/2-inch pieces)
• 2 Tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 red bell peppers, stemmed, seeded and coarsely chopped
• 2 cloves garlic, minced

For the Sauce:

• 1/2 cup low-sodium beef broth
• 2 Tablespoons sweet paprika
• 2 Tablespoons tomato paste
• 1 teaspoon caraway seeds, crushed

For Finishing:

• 1/2 cup sour cream, at room temperature
• 1/4 cup freshly chopped dill and/or parsley
• Hot boiled egg noodles or potatoes, for serving

How To Make Slow Cooker Beef Paprikash

1. Prepare the slow cooker base: Spread the sliced onions evenly across the bottom of an 8-quart slow cooker. This prevents the beef from burning and adds flavor.
2. Season and coat the beef: In a medium bowl, toss the beef stew meat with the flour, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Place the coated beef on top of the onions in the slow cooker. Top the beef with the chopped red bell peppers and the minced garlic.
3. Mix the paprikash sauce: In a small bowl, stir together the beef broth, 2 tablespoons of sweet paprika, the tomato paste, and the crushed caraway seeds until well combined.
4. Cook the paprikash: Pour the paprika sauce evenly over the beef and vegetables in the slow cooker. Cover with the lid and cook until the meat is very tender. Cook time is either on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours.
5. Finish the sauce: Once cooked, turn the slow cooker off and remove the lid. Let the paprikash stand uncovered for at least 10 minutes. This allows the heat to dissipate slightly before adding the sour cream.
6. Serve: Stir in the 1/2 cup of sour cream and the chopped fresh dill and/or parsley until the sauce is creamy and pink. Season the stew to taste with extra salt and pepper if needed. Serve immediately over hot boiled egg noodles or a bed of mashed or boiled potatoes.

Recipe Tips

• The Right Paprika: For authentic flavor, you must use sweet paprika (sometimes labeled Hungarian sweet paprika). Do not substitute smoked or hot paprika, as this will change the flavor profile significantly. Sweet paprika provides the characteristic deep red color and flavor without intense heat.
• Preventing Curdling: Allowing the stew to rest for 10 minutes off the heat before stirring in the sour cream is key. This prevents the heat from shocking the dairy, which could cause it to curdle and separate.
• No Searing Needed: Unlike many stew recipes, this one omits the searing step. This makes the recipe incredibly simple and truly “set-it-and-forget-it,” relying on the slow cook time and spice blend for its deep flavor.
• Caraway for Depth: The crushed caraway seeds are a subtle, wonderful addition. They add a faint, earthy, rye-like flavor that pairs perfectly with the beef and paprika, elevating the dish beyond a simple stew.

What To Serve Slow Cooker Beef Paprikash

This classic Slow Cooker Beef Paprikash is traditionally served over hot, buttery egg noodles or dumplings (nokedli). You can also serve it over simple sides like mashed potatoes or boiled potatoes to soak up the rich, creamy sauce. To balance the richness of the beef and sour cream, serve a simple, bright side salad like cucumber salad or a light salad of mixed greens with a lemon vinaigrette.

How To Store Slow Cooker Beef Paprikash Leftovers

Refrigerate: Store the leftover beef paprikash in an airtight container in the refrigerator for up to 3-4 days. When reheating, the sour cream may look slightly separated. Simply stir the stew vigorously as it warms on the stovetop or in the microwave to bring the sauce back together.

Freeze: While you can freeze the meat and sauce, dairy products often become grainy when frozen and thawed. For best results, freeze the stew before adding the sour cream and fresh dill. Thaw overnight, gently reheat the base, and then stir in the sour cream and dill just before serving. Freeze for up to 3 months.

Slow Cooker Beef Paprikash Nutrition Facts

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 280mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g

Frequently Asked Questions

• What is the difference between goulash and paprikash? Goulash is more like a soup or thick stew and usually features more liquid, potatoes, and sometimes root vegetables. Paprikash is defined by its liberal use of sweet paprika and its signature creamy, thickened sauce, which is always finished with sour cream or heavy cream.
• Can I use light sour cream? Yes, you can use light sour cream, Greek yogurt, or even crème fraîche in place of full-fat sour cream. If you use a lower-fat option, be extra careful to let the stew cool and stand for the full 10 minutes. Low-fat dairy is more likely to curdle when added to high heat.
• What is the best way to crush caraway seeds? The best way to crush caraway seeds is to use a mortar and pestle. If you don’t have one, you can place the seeds in a small, zip-top bag and gently crush them with the bottom of a heavy pan or rolling pin until they are lightly broken, which helps release their flavor.

Try More Recipes:

• Slow Cooker Beef With Root Vegetables Recipe
• Slow Cooker Beef Brisket Recipe
• Slow-Cooker Beef Stew Recipe