Ingredients Jump to Instructions ↓

  1. 2 pounds beef stew meat, (such as chuck), trimmed and cubed

  2. 2 teaspoons caraway seeds

  3. 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)

  4. 1/4 teaspoon salt Freshly ground pepper, to taste

  5. 1 large or 2 medium onions, chopped

  6. 1 small red bell pepper, chopped

  7. 1 14-ounce can diced tomatoes

  8. 1 14-ounce can reduced-sodium beef broth

  9. 1 teaspoon Worcestershire sauce

  10. 3 cloves garlic, minced

  11. 2 bay leaves

  12. 1 tablespoon cornstarch mixed with

  13. 2 tablespoons water

  14. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.


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