Slow Cooker Beef Goulash Stew

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. Try out the tasty marrow: remove the marrow from the middle of the bone and spread on slices of toasted baguette.
Yield 8 Servings Prep. Time 10 min Cooking Time 495 min Total Time 505 min


Here are the following ingredients:

  • 2 tbsp (30 mL) all-purpose flour
  • ½ tsp (2 mL) EACH salt and pepper
  • 2½ lb (1.3 kg) Beef Centre Cut Shank, 1-inch (2.5 cm) thick pieces
  • 2 tbsp (30 mL) vegetable oil
  • 2 onions, sliced lengthwise into eighths
  • 2 cloves garlic, minced
  • ¾ cup (175 mL) dry red wine
  • 1 cup (250 mL) bottled chili sauce
  • 1 can (28 oz/796 mL) diced tomatoes
  • ¼ cup (60 mL) sweet paprika

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine flour, salt and pepper in minimum 5-qt (5 L) slow-cooker. Add beef and toss to coat (reserve the excess flour in the slow cooker).

  2. Heat 1 tbsp (15 mL) oil over medium-high heat in a large skillet. Brown seasoned meat, in 4 batches, turning to brown all sides. Return meat to slow-cooker as its browned and add oil as necessary to skillet between batches.

  3. Add remaining oil to skillet; cook onions and garlic, stirring, for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes with juice and paprika.

  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until meat is tender.

  5. Lift out beef with a slotted spoon and transfer to a bowl. Use a fork to remove the beef bones and trim from the meat, pulling the meat into bite-sized pieces as you go. Stir the meat back into the Goulash. Ladle into bowls to serve.