Prep Time
20 min
Cook Time
8h
Yields
6 - 8 servings
The low and slow option makes perfect sense for a work day–8 hours later and dinner is served!
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ingredients
1
medium onion, sliced
2
lb(s) cubed beef stew meat (about 1- to ½-inch pieces)
2
Tbsp all-purpose flour
Kosher salt and freshly ground black pepper
2
red bell peppers, stemmed, seeded and coarsely chopped
2
cloves garlic, minced
½
cup low-sodium beef broth
2
Tbsp sweet paprika
2
Tbsp tomato paste
1
tsp caraway seeds, crushed
½
cup sour cream
¼
cup freshly chopped dill and/or parsley
Hot boiled egg noodles or potatoes, for serving
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directions
Step 1
Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
Step 2
Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.