She Strengthens

Comforting Slow Cooker Beef Goulash Recipe

A Hearty, Aromatic Dish for a Cozy Night In

When the weather cools down, our cravings shift towards warm, comforting dishes that evoke a sense of nostalgia. This slow cooker beef goulash recipe, adapted from Food & Wine, is a perfect fit for those chilly evenings. With its rich, aromatic flavors and tender chunks of beef, it’s a dish that will become a staple in your kitchen.

The Magic of Slow Cooking

One of the greatest advantages of this recipe is its hands-off approach. Simply season the short ribs, sear them in a skillet, and let the slow cooker do the rest. While you’re busy with your day, the beef will simmer gently for 4 hours, absorbing all the flavors of the spices and broth.

A Symphony of Flavors

The key to this recipe’s success lies in the harmonious blend of sweet paprika, caraway, and coriander. These spices add a deep, aromatic presence to the dish, which is balanced by the richness of the beef broth and the freshness of thyme and bay leaves.

A Simple yet Satisfying Meal

To complete the meal, serve the goulash over egg noodles, which can be cooked according to package directions. Add a dollop of sour cream on top, and you’ll have a comforting, satisfying dish that’s sure to become a family favorite.

Ingredients

• 4 pounds boneless beef short ribs, cut into 2-inch pieces
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, medium dice
• 4 medium carrots, cut into 2-inch pieces
• 3 garlic cloves, minced
• 1/4 cup sweet paprika
• 1 tablespoon ground caraway
• 1 teaspoon ground coriander
• 3 cups low-sodium beef broth or stock
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 pound egg noodles
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/2 cup sour cream, for garnishing

Instructions

1. Season and Sear the Short Ribs: Season the short ribs with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Sear the short rib pieces, turning occasionally, until deep brown all over, about 15 minutes total.
2. Soften the Vegetables: Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, carrots, and garlic to the pan, sprinkle with salt, and cook over medium heat until the vegetables are browned and softened, about 8 minutes.
3. Add Aromatics and Broth: Add the paprika, caraway, and coriander to the pan, stirring until fragrant, about 1 minute. Transfer the onion-carrot mixture to the slow cooker. Add the broth, thyme, and bay leaf, cover, and bring to a boil on high.
4. Simmer and Serve: Cook for 4 hours, until the meat is very tender. Discard the thyme stems and bay leaf. Spoon off as much of the fat as you can from the surface. Serve the goulash over cooked egg noodles, garnished with sour cream.