Warm up your dinner table with this classic Crockpot Goulash—a deliciously rich American comfort dish featuring tender ground beef simmered in a flavorful, herb-infused tomato sauce. Slow-cooking the peppers and aromatics with beef broth and tomatoes creates a depth of flavor that’s unbeatable. Adding the pasta and peas at the end keeps everything perfectly tender, with bright, sweet peas and al dente macaroni.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 lbs |
| Onion, diced | ½ |
| Green bell pepper, diced | 1 |
| Red bell pepper, diced | 1 |
| Frozen peas | 1 cup |
| Beef broth | 2 cups |
| Tomato sauce | 2 cans (14½ oz each) |
| Diced tomatoes | 2 cans (14½ oz each) |
| Dry elbow macaroni | 1 box |
| Minced garlic | 1 tsp |
| Italian seasoning | 2 tsp |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
Instructions
Step 1: Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned. Drain any excess grease.
Step 2: Sauté the Aromatics
Add the onion and bell peppers to the skillet and cook for about 5 minutes until softened. Stir in garlic during the last minute of cooking.
Step 3: Assemble in Slow Cooker
Transfer the cooked beef and vegetables to a 6-quart slow cooker. Add Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth.
Step 4: Slow Cook
Cover and cook on HIGH for 3½ hours, allowing the beef to become tender and the tomato sauce to develop a rich flavor.
Step 5: Cook the Pasta
About 1 hour before serving, cook the elbow macaroni on the stovetop according to package instructions and drain well.
Step 6: Finish the Goulash
30 minutes before serving, stir the cooked pasta and frozen peas into the slow cooker. Cover and keep on LOW or WARM until the pasta has absorbed some sauce and the peas are heated through.
This Crockpot Goulash is hearty, comforting, and packed with flavor—perfect for busy weeknights or a cozy weekend meal that feels like a hug in a bowl.
