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Paleo Beef Goulash

Louise | November 4
Paleo Beef Goulash #paleo

This hearty winter stew is not only comforting, but easy to make too. Toss the ingredients in your slow cooker and go about your business until it’s ready to eat.

Making it Paleo

Some, but not all, goulash recipes contain noodles. If you’re used to eating a noodle-free goulash, this won’t be much of an upset.
By retaining paprika, beef, and vegetables, you’ll still appreciate the familiar taste of this paleo beef goulash.

Instead of noodles, you have the option of dishing it up over cauliflower rice or mashed sweet potato. Both are delicious, and since this recipe makes enough for four servings you can try it both ways and see which one you prefer.

About Passata

If you’re unfamiliar, passata is an uncooked tomato sauce. It’s fairly thick – almost like ketchup – and has a smooth texture.

Traditional Italian families often hold annual “Sauce Making Days” during which they work together to make huge batches of passata to be used throughout the year.

If you’re not one to make your own sauce, it may be difficult to find passata. This is no problem. Just use your favorite tomato sauce instead.

Prepping the Meal

Unlike a lot of slow cooker meals, this one is ready in a relatively quick 60 minutes. This window allows you to work on the cauliflower rice or mashed sweet potato, if you haven’t already, or take care of other chores before you sit down to enjoy a satisfying meal.


Paleo Beef Goulash

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Hungarian


  • 4 Tablespoons of avocado oil (60 ml)
  • 1 medium onion (110 g), peeled and chopped
  • 4 cloves of garlic (12 g), peeled and chopped
  • 1 lb of diced beef (450 g)
  • 10 white button mushrooms (100 g), chopped
  • 2 medium bell peppers (240 g), chopped
  • 1/2 cup (120 ml) passata (or tomato sauce)
  • 1/2 cup of beef broth (120 ml) or bone broth
  • 1 bay leaf
  • 1 Tablespoon smoked paprika
  • 2 Tablespoons of fresh parsley (2 g) for garnish
  • 1 Tablespoon arrowroot powder (optional), to thicken the sauce
  • Salt and pepper, to taste


  1. Add avocado oil to a pot and sauté the chopped onion and garlic until they’re softened.
  2. Then add the diced beef and sauté until the beef is browned.
  3. Add the mushrooms and peppers and cook for 3-5 minutes. Add the bay leaf, smoked paprika, beef stock and passata and reduce the heat to very low.
  4. Simmer with the lid on for 1 hour, stirring occasionally. You may need to add a dash or two of water if needed. The stew is ready when the beef is tender.
  5. To thicken the sauce, mix the tablespoon of arrowroot powder with 2 tablespoons of cold water. Then pour the arrowroot mixture into the pot and stir gently for 1 minute.
  6. Remove the bay leaf and serve the goulash over cauliflower rice or mashed sweet potato and garnish with chopped parsley.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 465
  • Sugar: 5 g
  • Fat: 38 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 21 g