I love beef goulash, and this smoky version with chorizo from the Bored of Lunch cookbook is a must-try, made in the slow cooker using beef, chorizo, paprika, tomatoes, and garlic.

To make Beef Goulash with Chorizo in your slow cooker or crockpot, begin by browning the beef to draw out its rich flavors. Then, combine all ingredients except the peppers and cook on high for 4 hours or low for 7 hours. Add the peppers during the last 30 minutes to keep them vibrant and slightly crisp.

Goulash is versatile; you can serve it with pasta, mash, rice, or just enjoy it on its own with a salad or some steamed green vegetables.

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Is it possible to prepare this goulash the night before?

Yes, preparing this goulash the night before can enhance its flavors as the ingredients meld together overnight. Simply store it in the refrigerator and reheat it slowly on the stove or in your slow cooker the next day.

Slow Cooker Smoky Beef Goulash With Chorizo Ingredients

• 1 kg of stewing or braising steak, cut into chunks
• 100g of chorizo, chopped
• 600ml of beef stock
• 1 tbsp of paprika
• 1 large onion, chopped
• A handful of fresh parsley, chopped, plus extra for garnish
• 50ml of red wine or 1 red wine stock pot
• 3 tbsp of tomato purée
• 400g tin of chopped tomatoes
• 4 large tomatoes, quartered
• 3 cloves of garlic, crushed
• 1 tbsp of cornflour, mixed with 2 tbsp water to make a slurry
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• Sour cream, for garnishing
• 150g of creamy mashed potatoes per person, for serving

How To Make Slow Cooker Smoky Beef Goulash With Chorizo

1. Prepare the beef: If you have time and want to enhance the dish’s flavor, heat a frying pan over medium heat. Add the beef chunks and sear each side for about 1 minute until just browned.
2. Combine in slow cooker: Place the seared beef into the slow cooker. Add the chopped chorizo, beef stock, paprika, chopped onion, chopped parsley (reserve some for garnish), red wine or wine stock pot, tomato purée, tinned and fresh tomatoes, and crushed garlic. Stir to mix everything thoroughly.
3. Cooking time: Cover and cook on high for 4 hours or on low for 7 hours. This slow cooking process allows the flavors to meld beautifully.
4. Add the peppers and thicken: About 30 minutes before the end of the cooking time, add the chopped red and green peppers and the cornflour slurry to the goulash. Stir well to combine. This will help thicken the sauce and add a crunch to the goulash.
5. Final touches: Once the cooking time is complete, adjust the seasoning if necessary. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley. Pair each serving with a hearty portion of creamy mashed potatoes.

How do I ensure the beef in the goulash is tender?

To ensure the beef is tender, cut it into uniform pieces and cook it on a low heat setting for a longer period. Slow cooking on low heat helps break down the fibers in the meat, resulting in tender, flavorful beef.

Recipe Tips

• Enhance the flavors: To bring out a deeper smoky flavor in your goulash, consider using smoked paprika instead of regular paprika. It adds a subtle smokiness that complements the chorizo beautifully.
• Control the thickness: If your goulash turns out too thick after cooking, you can thin it by adding more beef stock. I always keep extra stock on hand when cooking stews to adjust the consistency as needed.
• Boost the garlic: For garlic lovers like myself, adding an extra clove or two of garlic can enhance the robust flavors of the beef and chorizo. It’s a simple tweak that makes a significant difference.
• Experiment with herbs: Adding a bay leaf or two during the cooking process can introduce an additional layer of flavor. Remember to remove the bay leaves before serving, as they’ve done their job by then.
• Balance the richness: If the goulash feels too rich, a squeeze of fresh lemon juice or a dash of vinegar can brighten the flavors. I prefer to add this at the end of cooking to keep the flavors fresh and vibrant.

Recipe Variations

• Try different meats: If you’re looking to experiment, substituting half the beef with pork or lamb can create a new flavor profile. I often use pork for a slightly sweeter twist.
• Add some heat: For those who enjoy a bit of spice, incorporating a chopped chili pepper or some crushed red pepper flakes can add a nice heat that cuts through the richness of the dish.
• Vegetarian twist: For a vegetarian version of this goulash, replace the beef and chorizo with mushrooms and smoked tofu. These ingredients keep the heartiness and smoky flavor but make the dish plant-based.
• Switch up the veggies: Instead of traditional peppers, try adding roasted carrots or parsnips for a sweet, earthy flavor. I find that these root vegetables pair wonderfully with the spices in goulash.

What To Serve With Smoky Beef Goulash With Chorizo

Serve your Smoky Beef Goulash with Chorizo alongside creamy polenta, roasted Brussels sprouts, or a crisp apple slaw for a refreshing contrast.

I personally love adding a side of Mushroom Stroganoff and a cucumber salad. You can also pair this hearty dish with rosemary focaccia or a baked sweet potato.

How To Store Leftover Beef Goulash

In The Fridge:

To store leftover Smoky Beef Goulash in the fridge, transfer it to an airtight container. I highly suggest you let it cool to room temperature before sealing it. This will help maintain its best quality. The goulash can be stored like this for up to 3 days.

In The Freezer:

This goulash freezes well due to its robust ingredients and sauce. Freeze it in airtight containers or heavy-duty freezer bags. Portion the goulash before freezing for easy future meals. Use it within 3 months for the best taste and texture.

How To Reheat Leftover Beef Goulash

Reheat your leftover Smoky Beef Goulash with Chorizo by placing it in a saucepan over medium heat. Stir occasionally and add a splash of beef broth if it seems too thick. It should take about 10 minutes to heat thoroughly.

Check out More Slow Cooker Recipes:

• Slow Cooker Mediterranean Beef Stew
• Slow Cook Lamb Souvlaki
• Slow Cooker Turkey Thighs