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Hungarian Paprika Beef Stew with Bell Peppers
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Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat
  • 2 red bell peppers, sliced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons Hungarian paprika
  • 2 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream, for serving

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the sliced bell peppers, diced onion, and minced garlic on top of the beef.
  • Sprinkle the Hungarian paprika, caraway seeds, salt, and black pepper over the ingredients.
  • Pour in the beef broth and the can of diced tomatoes, including the juice.
  • Stir everything gently to combine the seasonings with the liquid.
  • Cover the slow cooker and cook on low for 8 hours until the beef is tender.
  • Ladle the stew into bowls and top each serving with a spoonful of sour cream.

Notes

Stir the sour cream in just before serving so it stays smooth and does not separate during the long cook time. If the stew tastes too mild after cooking, add an extra half teaspoon of paprika at the end. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Cutting Board, Knife