This Beef Goulash recipe comes from my mother in law in Germany. She seared the beef and cooked covered on a low simmer on the stovetop for ~ 2 hours. I’ve modified it for the crockpot. Want a one pot meal? Throw potatoes in the crockpot with the beef instead of cooking the spaetzle on the side.
- Prep Time: 30 Minutes
- Cook Time: 8 Hours
- Total Time: 8 hours 30 minutes
- Yield: 6
- Category: Main Dish
- Method: Crockpot / Instapot / Braised
- Cuisine: German
- 2 1/2 lb chuck roast, chunked
- 1 1/4 lb carrots, peeled & chunked
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 4 whole cloves
- 1 Tbsp sugar
- 1 Tbsp e.v. olive oil
- 8 ounces frozen pearl onions
- 20 ounces (~ 3 cups) canned diced tomatoes
- 1 1/2 cup red wine
- 16 ounces (1lb) Spaetzle
- Add all ingredients, except Spaetzle, into a 6 quart crockpot. Stir & cook on low 6-8 hours.
- 20 minutes before you want to eat: Bring a large pot of salted water to a boil and add spaetzle.
- Serve Beef Goulash over spaetzle. Add sea salt to taste. Guten Appetit! Beckie
- Gluten Free folks will want to use potatoes and throw them in the crockpot at the same time as the beef.
- Don’t have a crockpot? Braise (cook on low) for 2 – 2 1/2 hours on the stovetop.
Things In My Kitchen:
- 6 quart programmable Crockpot – For throwing everything in and walking away until dinner time.
- Spaetzle – usually found in the ethnic section of most grocery stores. Substitute Egg Noodles if you can’t find it or use the link and buy it on Amazon.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Goulash, Beef Goulash, Chuck Roast, Dairy Free, Comfort Food