Slow-Cooker Hungarian Beef Stew

• 1 1/4 lbs lean beef chuck, for stew Cut In 3/4 Inch Pieces
• 1 lb carrot, Sliced
• 2 medium onions, Thinly Sliced
• 3 cups thinly sliced cabbage
• 2 cups water (or 1/2 cup red wine plus 1 1/2 cups water)
• 1 (6 ounce) can tomato paste
• 1 (2 ounce) envelope onion and mushroom soup mix
• 1 tablespoon paprika
• 1 teaspoon caraway seed
• 1 cup reduced-fat sour cream
• egg noodles

1. Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
2. Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
3. Serve over Egg Noodles.

lean beef chuck, carrot, onions, cabbage, water, tomato paste, onion, paprika, caraway seed, sour cream, egg noodles

Taken from www.food.com/recipe/slow-cooker-hungarian-beef-stew-120227 (may not work)