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What you need:

1 medium onion, sliced

2 lb cubed beef stew meat (about 1- to 1 1/2-inch pieces)

2 tbsp plain flour

Salt and freshly ground black pepper

2 red peppers, stemmed, seeded and coarsely chopped

2 cloves garlic, minced

1/2 cup low-sodium beef broth

2 tbsp sweet paprika

2 tbsp tomato puree

1 tsp caraway seeds (crushed)

1/2 cup sour cream

1/4 cup freshly chopped dill and/or parsley

Hot boiled egg noodles or potatoes, for serving

what you do:

Spread the onions in the bottom of  the slow cooker. Toss the beef with the flour, 1 tsp salt and 1/4 tsp pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.

Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper.

Serve over egg noodles or potatoes.

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