Slow Cooker Hungarian Goulash

• 3 lb. lean beef stew meat, cut into bite sized pieces
• 3 carrots, peeled and sliced into 1/2 inch pieces
• 2 large onions, thinly sliced
• 6 cloves fresh garlic, minced
• 2 1/2 cups beef broth
• 2 6-oz cans tomato paste
• 2 Tbsp Hungarian paprika (sweet or hot depending on how you like the heat. I like to use smoked paprika for a nice twist!)
• 2 tsp finely shredded fresh lemon peel
• 1 tsp salt
• 1 tsp caraway seed
• 1/2 tsp black pepper
• 2 bay leaves
• 1 red or green bell pepper, cut into bite sized pieces
• 1/2 cup dry red wine
• Hot, cooked egg noodles cooked to package directions
• Sour cream or yogurt for garnish

1. In a large slow cooker crock, combine meat, carrots, onions and garlic. In another mixing bowl, combine beef broth, tomato paste, paprika, lemon zest, salt , caraway seed, and black pepper. Whisk until smooth. Stir into the meat and vegetable mixture, and add the bay leaves. (You can do this part the night before you cook it, and just put it in the refrigerator)
2. Cover the crock, and cook on low-heat setting for 8-10 hours. You really can't over-do it. Everything will be nice and tender.
3. About 30 minutes before serving, turn the heat to the high setting. Stir in the sweet pepper strips and the red wine. Cover and cook for 30 minutes more. Taste and adjust seasoning. Discard the bay leaves. Serve over hot buttered noodles with a dollop of sour cream or yogurt.

lean beef stew meat, carrots, onions, garlic, beef broth, tomato paste, paprika, salt, black pepper, bay leaves, red, red wine, directions, sour cream

Taken from www.epicurious.com/recipes/member/views/slow-cooker-hungarian-goulash-52931071 (may not work)