Hungarian Beef Goulash

1 1/2 lb tri-tip sirloin roast, trimmed & cubed
2 tsp caraway seeds, crushed
2 Tbsp sweet paprika
Salt & pepper, to taste
1 large onion, chopped
2 medium potatoes, cubed
1 small red bell pepper, chopped
1 (14oz) can no salt added diced tomatoes
1 (14oz) can reduced sodium beef broth
1 tsp Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 Tbsp cornstarch mixed with 2 Tbsp water
2 Tbsp fresh parsley, chopped

1. Place beef in a slow cooker.

2. In a bowl, combine the caraway seed, paprika, salt and pepper and stir to combine. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion, potatoes and bell pepper.

3. In a saucepan over medium-high heat, combine tomatoes, broth, Worcestershire and garlic and bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top.

4. Cover and cook on LOW 8 hours.

5. Discard the bay leaves; skim any visible fat from the surface of the stew. Switch heat setting to HIGH.

6. Add the cornstarch mixture to the stew and cook, stirring 2 or 3 times until slightly thickened, about 10 to 15 minutes. Serve sprinkled with fresh parsley.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JSKASICK.