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1
Sprinkle beef with salt and pepper and dredge in flour.
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2
Heat oil and brown beef.
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3
You may want to divide it into two batches so it browns evenly.
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4
Transfer to slow cooker.
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5
Cool pan a little, then add onion, mushrooms and peppers and more oil if needed.
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6
Cook until onion is golden brown.
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7
Add a bit more flour and mix with the vegetables.
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8
Add broth or water and stir until smooth.
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9
Season with salt and pepper.
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10
Transfer vegetable mixture to slow cooker.
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11
Deglaze pan with red wine.
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12
Add tomato paste to slow cooker and stir.
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13
Cook for 7-8 hours on low.
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14
Adjust seasoning as neccessary while it's cooking.
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15
If goulash is too watery, make a slurry (mix flour or cornstarch with water or broth) , add to slow cooker and cook on high for 15-20 minutes.
