Ingredients for 8 servings

¼ teaspoon salt
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon Worcestershire sauce
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 ½-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian
2 bay leaves
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 tablespoons chopped fresh parsley
2 teaspoons caraway seeds
3 cloves garlic, minced
Freshly ground pepper, to taste

Directions

Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 ½ hours on high or 7 to 7 ½ hours on low.

Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.