Slow Cooker Beef Paprikash
The low-and-slow option makes perfect sense for a workday — eight hours later and dinner is served!
Dovetailing Tip: You will need 2 pounds beef stew meat for day 4 in Beef Stew with Root Vegetables, so either prepare enough meat to day or make sure to buy enough for both recipes.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | medium onion, sliced |
| 2 pounds | cubed beef stew meat (about 1- to 1 1/2-inch pieces) |
| 2 tablespoons | all-purpose flour |
| kosher salt and freshly ground black pepper | |
| kosher salt and freshly ground black pepper | |
| 2 | red bell peppers, stemmed, seeded and coarsely chopped |
| 2 cloves | garlic, minced |
| 1/2 cup | low-sodium beef broth |
| 2 tablespoons | sweet paprika |
| 2 tablespoons | tomato paste |
| 1 teaspoon | caraway seeds, crushed |
| 1/2 cup | sour cream |
| 1/4 cup | freshly chopped dill and/or parsley |
| hot boiled egg noodles or potato, for serving |
Directions:
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.
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.
Source: foodnetwork.com
