Prep Time
15 Mins
Cook Time
6 Hours
Yield
Serves 4
Photo: Ryan Benyi; Styling: Lynn Miller

How to Make It

Step 1

Warm oil in a large skillet over medium-high heat. Add beef and cook, turning, until browned on all sides, 5 to 7 minutes. Remove to a slow cooker and pour off all but 2 Tbsp. fat from skillet.

Step 2

Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth. Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.

Step 3

Season with salt and pepper. Serve hot, with sour cream on the side, if desired.

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