Crockpot Goulash Recipe
This Crockpot Goulash Recipe combines ground beef, tender diced bell peppers, and onions in a rich tomato and beef broth base. Slow-cooked to build deep flavor and tossed with tender macaroni and sweet frozen peas, this comforting, set-it-and-forget-it meal is perfect for busy weeknights.
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Crockpot Goulash Recipe
Ingredients:
| Ingredient | Quantity |
| Ground beef | 2 pounds |
| Yellow onion, diced | 1/2 |
| Green bell pepper, diced | 1 |
| Red bell pepper, diced | 1 |
| Minced garlic | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Italian seasoning | 2 teaspoons |
| Tomato sauce | 2 (14/5-ounce) cans |
| Diced tomatoes | 2 (14/5-ounce) cans |
| Beef broth | 2 cups |
| Dry uncooked macaroni | 1 box |
| Frozen peas | 1 cup |
Step-By-Step Directions:
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Brown beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
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Sauté aromatics: Add the diced onions and bell peppers to the skillet and cook until tender.
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Load slow cooker: Transfer the meat and sautéed vegetables to a 6-quart slow cooker.
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Add sauce and seasonings: Add the minced garlic, salt, black pepper, Italian seasoning, tomato sauce, diced tomatoes, and beef broth to the pot.
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Slow cook: Stir the ingredients well, cover with the lid, and cook on HIGH for 3 1/2 hours.
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Cook pasta: About 1 hour before serving, cook the macaroni on the stovetop according to the package directions, then drain.
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Combine: 30 minutes before serving, stir the cooked macaroni and frozen peas directly into the slow cooker.
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Warm through and serve: Cover and let sit for 30 minutes so the peas warm through and the pasta absorbs the savory sauce before serving hot.
