Crockpot Hungarian Stew

Ingredients:
4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound lean beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1-1/2 cups hot water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Directions:
Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.
Pour off excess fat from skillet. Add hot water to the drippings, stirring to loosen browned bits from pan. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 7 hours.
Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture. Yield: 6 servings.

I did not have any caraway seed so I made it without it. I thought that this recipe was really good. There was a lot of prep work but it is well worth it. It makes a cheap cut of meat really good and tender! This recipe was from my taste of home magazine and I definitely recommend it!