Hungarian Beef Goulash

All I can tell you is this was DEEEELISSHHHH!  Everyone loved it.  I will seriously make this again and again.  I also followed the tips at the bottom for making ahead of time.  This led to a no hassle put together in the morning before work.  Then it was just a set it and forget it with the crock pot!  The only suggestion that I would add is when doing the last step with the cornstarch it is best to transfer the dish to a pot so that you can bring it to a boil.  Just makes it into a nice gravy.  I found this recipe here on eatingwell.com.

Ingredients

• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 2 teaspoons caraway seeds
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 14-ounce can diced tomatoes
• 1 14-ounce can reduced-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped fresh parsley

Preparation

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

• Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

If you make this dish I would love to hear your thoughts!