With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn’t be easier or more comforting
Prep:25 mins
Serves 8
3 tbsp olive oil2kg braising or stewing steak, cut into chunks2 large onions, finely chopped4 mixed peppers, cut into 4cm chunks3 garlic cloves, crushed2 tbsp flour2 tsp caraway seeds2 tsp hot smoked paprika1 tbsp sweet smoked paprika, plus extra to serve4 tbsp tomato purée4 large tomatoes cut into small chunks400-500ml beef stock300ml soured creamsmall bunch of parsley, chopped
STEP 1Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.STEP 2Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.STEP 3Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
