Slow-Cooker Hungarian Goulash

Name: Slow-Cooker Hungarian Goulash
Yield: Serves 6
Cuisine: Europe, Eastern European & German
Ingredients: 1 (4-pound), boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch pieces; , Salt and pepper; 1 (12-ounce) jar, roasted red peppers, rinsed; 1/3 cup, sweet paprika; 2 tablespoons, tomato paste; 1 tablespoon, distilled white vinegar; 2 tablespoons, vegetable oil; 4 pounds, onions, chopped (6 cups); 4 , carrots, peeled and cut into 1-inch chunks; 3 tablespoons, all-purpose flour; 1 , bay leaf; 5 tablespoons, water; 1/2 cup, sour cream; 2 tablespoons, minced fresh parsley

Main Courses
Europe
Eastern European & German
Meat
Beef
Slow Cooker

By Diane Unger ･ Appears in Cook's Country February/March 2015

This beef stew should be rich, beefy, and full of sweet pepper flavor. Sounds like a job for the slow cooker.

SERVES 6

TIME 6 to 7 hours on high, or 7 to 8 hours on low

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