ROSY STEW POT

By curly

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• Salt and freshly ground black pepper, to taste
• 1 small onion, halved lengthwise and slivered
• 1 Tbsp. minced garlic
• 1 teaspoon paprika
• 1 teaspoon caraway seeds
• 1 cup diced (1/4 inch) carrots
• 1 cup diced (1/4 inch) parsnips
• 1 cup diced (1/4 inch) red bell pepper
• 1 can (15 oz.) tomato sauce
• 1/4 cup beef broth
• 1/4 cup fresh lemon juice
• 1/4 cup brown sugar, packed
• Cooked egg noodles for serving

Preparation

Step 1

Place all of the ingredients except the noodles in the Crock-Pot and stir well to combine. Cover and cook on high heat for 5 hours or until the meet is very tender. Serve immediately in shallow bowls over the egg noodles.