During the warmer months if we aren’t planning on grilling, I often find myself turning to the crockpot. I typically want to spend more time outdoors and less time over a hot stove. This crockpot recipe isn’t exactly typical, but it’s one that my family loves and I therefore turn to often. I can’t describe the flavor outside of being incredibly delicious and full of flavor, so you’ll have to trust me and give it a shot. It’s out of my Betty Crocker Slow Cooker Cookbook which I’ve had for years. It may have actually been a wedding gift, so if you were the gift giver, thank you!
2 tablespoons vegetable oil
2 lb beef stew meat, cut into 1-inch pieces
1 large onion, sliced
1 can (14.5 ounces) beef-flavored broth
1 can (6 oz) tomato paste
2 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon caraway seed, if desired
1/4 teaspoon pepper
1/4 cup cold water
3 tablespoons all-purpose flour
1 medium green bell pepper, cut into strips
8 cups hot cooked noodles, for serving
1. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
2. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
3. Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
4. In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.