While we don't eat red meat that often now, this stew is a nice treat and lamb stew meat would be a tastey substitution for beef. The sauce is a blend of tomatoe, paprika, and caraway seeds which gives it robust flavouring with a hint of sweetness.
PAPRIKA BEEF STEW
from Better Homes and Gardens The Ultimate Slow Cooker Book
2 pounds bonless beef chuck pot roast (I used stew beef)
1 1/2 cups chopped onions (3 medium)
3 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 1/2 cups of water
1 6-ounce can tomatoe paste
1 Tablespoon paprika
1 Tablespoon caraway seeds
2 teaspoons dried marjoram, crushed
1/2 teaspoon ground black pepper
2 cups coarsely chopped green and/or sweet peppers (about 2 large)
1/2 cup sour cream
Trim fat from meat. Cut meat into 3/4-inch pieces. In a 3 1/2 or 4 quart slow cooker combine meat, onions, garlic, broth, the water, tomatoe paste, paprika, carawy seeds, marjoram, and black pepper.
Cover and cook on low-heat setting for 8 to 9 hours or high-heat setting for 4 to 4-1/2 hours. Stir in sweet peppers for the last 45 minutes of cooking. Top each serving with sour cream. (I served mine on top of whole wheat egg noodles).
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