Slow Cooker Goulash

This Crockpot Goulash is classic American comfort food—hearty ground beef simmered in a rich, herb-infused tomato sauce. Slow-cooking the peppers and aromatics with beef broth and tomatoes builds a deep, savory flavor that beats any stovetop version. Adding the pasta and peas at the end keeps the macaroni perfectly al dente and the peas vibrant and sweet.

Crockpot Goulash Ingredients

Meat & Veggies:

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 excess grease.

2. Sauté the Aromatics

Add onion and bell peppers to the skillet; cook about 5 minutes until softened. Stir in garlic during the last minute.

3. Assemble in Slow Cooker

Transfer beef and veggies to a 6-quart slow cooker. Add Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth.

4. Slow Cook

Cover and cook on HIGH for 3½ hours to tenderize beef and mellow the tomato sauce.

5. Cook the Pasta

About 1 hour before serving, cook macaroni on the stovetop according to package directions; drain well.

6. Finish the Goulash

30 minutes before serving, stir cooked pasta and frozen peas into the slow cooker. Cover and keep on LOW or WARM until the pasta absorbs some sauce and peas are heated through