Ingredients:

  • Tbsp Olive Oil or Vegetable Oil (Optional for searing)
  • lbs Beef Chuck, trimmed and cubed (approx. 1.5 inches)
  • Salt and Black Pepper to taste
  • Tbsp All-Purpose Flour
  • large Yellow Onions, roughly chopped
  • cloves Garlic, minced
  • Tbsp Sweet Paprika (Hungarian preferred)
  • Tbsp Smoked Paprika
  • tsp Dried Marjoram
  • /2 tsp Caraway Seeds
  • Tbsp Tomato Paste
  • cups Beef Broth (low sodium)
  • (14.5 oz) can Crushed or Diced Tomatoes (undrained)
  • Tbsp Red Wine Vinegar
  • large Bay Leaf
  • medium Carrots, peeled and thickly sliced
  • lbs Potatoes (Yukon Gold or Russet), peeled and chunked

Instructions:

  1. Toss the cubed beef gently with salt, pepper, and the 2 tablespoons of flour until lightly coated.
  2. If searing, heat oil in a skillet over medium-high heat. Sear beef in batches until nicely browned on all sides. Transfer seared beef to the slow cooker insert. (Skip this step for full convenience mode.)
  3. If you seared, reduce the skillet heat to medium. Add onions and sauté until softened (about 5 minutes). Add garlic, tomato paste, sweet paprika, smoked paprika, marjoram, and caraway seeds. Cook, stirring constantly, for 1 minute until fragrant.
  4. Pour the spice/onion mixture into the slow cooker over the beef. Add beef broth, crushed tomatoes, and red wine vinegar. Tuck the bay leaf into the liquid.
  5. Cover and cook on LOW for 5 hours (or HIGH for 2.5 hours) until the beef is beginning to tenderise.
  6. Stir in the prepared carrots and potatoes. Gently submerge them in the liquid.
  7. Continue cooking on LOW for another 2-3 hours or until potatoes and carrots are fork-tender and the beef shreds easily with a fork.
  8. Remove the bay leaf. Taste the stew and adjust seasoning. Let it rest, covered, for 15 minutes before serving over egg noodles or polenta.