Hungarian Beef Stew

By bjlazyl

Ingredients

• 1 can low-sodium chicken broth
• 3 tbsp. sweet Hungarian or regular paprika
• 2 tbsp. tomato paste
• 2 tbsp. red wine vinegar
• 1 tsp. caraway seeds (optional)
• 3 medium carrots
• 2 clove garlic
• 1 large onion
• 1 red pepper
• 1 can petite diced canned tomatoes
• 1 lb. lean beef stew meat
• 2 tbsp. all-purpose flour
• kosher salt
• Pepper
• 12 oz. wide egg noodles
• chopped fresh flat-leaf parsley

Preparation

Step 1

In a 5- to 6-quart slow cooker, whisk together the chicken broth, paprika, tomato paste, vinegar, and caraway seeds (if using). Stir in the carrots, garlic, onion, red pepper, and tomatoes (and their juices).
In a medium bowl, toss the beef with the flour and 1/2 teaspoon each salt and pepper. Add to the slow cooker and toss to combine. Cook, covered, until the beef is very tender, 4 to 5 hours on high or 7 to 8 hours on low.
Twenty minutes before serving, cook the noodles according to package directions. Serve with the beef stew. Top with parsley, if desired.