Used by permission. (c) Eating Well, Inc.
|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|
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.
Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
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