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This flavorful slow cooker stew is a perfect ending to a winter's day. Serve over noodles or spaetzle, if desired. Photo credit: Kristen Doyle from Dine and Dish.
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons flour
1 tablespoon oil
1 large onion, diced
1 pound potatoes, peeled and cubed
1 can (14 1/2 ounces) beef broth
3 tablespoons tomato paste
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Caraway Seed
1 green bell pepper, cut into 2-inch pieces
Coat beef with flour. Heat oil in large skillet on medium-high heat. Add beef; cook in batches until browned on all sides. Add onion; cook about 3 minutes, stirring occasionally.
Place potatoes in slow cooker. Top with beef and onions.
Mix broth, tomato paste, paprika, garlic salt and caraway seed in small bowl. Pour over beef. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir in bell pepper during the last 15 minutes of cooking. Thicken with additional flour, if desired.
For best results, do not remove cover during cooking.
(Amount per serving)