Slow Cooker Hungarian Beef Stew

Caraway seeds and paprika lend an Eastern European flavor to a satisfying stew loaded with meat and veggies.

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Servings 6

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ingredients 10
Prep Time 10 min
Total Time 8 hr 25 min

Ingredients

2: pounds beef stew meat

6: unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)

1: cup frozen small whole onions (from 1-pound bag), thawed

1/4: cup all-purpose flour

1: tablespoon paprika

1/2: teaspoon peppered seasoned salt

1/4: teaspoon caraway seed

1 3/4: cups Progresso® beef flavored broth (from 32-ounce carton)

1 1/2: cups Green Giant® frozen sweet peas (from 1-pound bag), thawed

1/2: cup sour cream

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
2 Cover and cook on Low heat setting 7 to 8 hours.
3 Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.

EXPERT TIPS

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Expert Tips

If you don’t have the frozen onions on hand, you can substitute 1/2 cup chopped onion.

Skim the fat from stews and soups with a spoon, or place a slice of bread on the top of the mixture for a short time to absorb the fat.

Essential to Hungarian cuisine, paprika is sweet red pepper ground to a powder. Ranging in color from orange-red to blood-red, the flavor of paprika can be mild, pungent or hot.