Slow Cooker Beef Goulash With Mushrooms & Gnocchi
This Slow Cooker Beef Goulash With Mushrooms & Gnocchi is a comforting, hearty one-pot meal with deep, savoury flavours and rich tomato-based sauce. Inspired by traditional Hungarian goulash, this version includes tender chunks of slow-cooked beef, warming paprika, sweet onions, and a touch of red wine vinegar for balance. Toward the end, earthy mushrooms and pillowy fresh gnocchi are stirred in, transforming the sauce into a thick, satisfying stew.
Ideal for cold-weather dinners, family-style meals, or easy meal prep, this dish comes together effortlessly in the slow cooker. It’s incredibly forgiving for beginner cooks, as the beef becomes more tender the longer it simmers. Gnocchi is the perfect no-fuss addition, no need to boil separately, just stir it in at the end and let it soak up all the delicious flavour.
This recipe is dump-bag, freezer, and oven-friendly, so you can prep it ahead or freeze leftovers for later. It’s the kind of slow-cooked dinner you’ll crave again and again.
Slow Cooker Beef Goulash With Mushrooms & Gnocchi
Rate this RecipeIngredients
- 1.2 kg beef chuck steak diced into 3-4 cm chunks
- 2 tablespoons paprika
- 3 brown onions sliced
- 4 garlic cloves chopped
- 2 tablespoons tomato paste
- 1/3 cup red wine vinegar
- 2 cups beef stock
- 700 ml passata
- 4 bay leaves
- Salt
- Pepper
- g button mushrooms sliced
- 500 g gnocchi fresh
Instructions
- In a large mixing bowl, add the diced beef, paprika, a generous pinch of salt and cracked black pepper. Toss until the beef is well coated.1.2 kg beef chuck steak, 2 tablespoons paprika, Salt, Pepper
- To the slow cooker add the coated beef, followed by onions, garlic, tomato paste, passata, red wine vinegar, beef stock, and bay leaves. Stir everything together to combine. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the sauce has thickened slightly.1.2 kg beef chuck steak, 3 brown onions, 4 garlic cloves, 2 tablespoons tomato paste, 700 ml passata, 1/3 cup red wine vinegar, 2 cups beef stock, 4 bay leaves
- About 60 minutes before the end of cooking time, stir in the mushrooms. Cover and cook.500 g gnocchi
- Then stir in the fresh gnocchi, ensuring it’s submerged in the sauce. Cover and cook for the remaining 20–25 minutes, or until the gnocchi is soft and cooked through.
- Remove the bay leaves, give everything a gentle final stir, and serve hot.4 bay leaves
- Top with a spoonful of sour cream and a sprinkle of fresh parsley if desired.
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