Hungarian Beef Goulash

By tori420d

Ingredients

• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 1 14-ounce can diced tomatoes
• 2 teaspoons caraway seeds
• 1 14-ounce can reduced-sodium beef broth
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 3 cloves garlic, minced
• Freshly ground pepper, to taste
• 2 bay leaves
• 1 large or 2 medium onions, chopped
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 small red bell pepper, chopped
• 2 tablespoons chopped fresh parsley

Details

Servings 8
Adapted from ivillage.com

Preparation

Step 1

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.

2

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.

3

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.