Slow Cooker Beef Goulash

Ingredients

2 pounds  beef chuck, cut into 1-inch cubes
2 tablespoons  vegetable oil
2 onions, chopped
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon caraway seeds
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 cup beef broth
1 can (14.5 ounces) diced tomatoes
2 bell peppers, sliced
Salt and pepper to taste
2 tablespoons flour (optional, for thickening)
1/4 cup sour cream (optional, for serving)
Chopped fresh parsley (optional, for garnish)

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides. Transfer the beef to the slow cooker.
In the same skillet, add the onions and garlic, and sauté until the onions are translucent. Stir in the paprika, caraway seeds, and cayenne pepper, and cook for another minute.
Add the tomato paste to the skillet, stirring to combine, then pour in the beef broth to deglaze the pan, scraping up any browned bits.
Transfer the onion mixture to the slow cooker. Add the diced tomatoes and bell peppers. Season with salt and pepper.
Cover and cook on low for 7-8 hours, or until the beef is tender.
If you prefer a thicker sauce, mix the flour with a bit of water to make a slurry, and stir it into the goulash about 30 minutes before serving.
Serve hot, with a dollop of sour cream and a sprinkle of fresh parsley if desired.