Lunch: Slow-Cooker Hungarian Beef Stew

Caraway seeds and paprika lend an Eastern European flavor to a satisfying stew loaded with meat and veggies.

Ingredients

2 pounds beef stew meat
6 unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-pound bag), thawed
1/4 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2 cups frozen sweet peas (from 1-pound bag), thawed
1/2 cup sour cream

Instructions

Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
Cover and cook on Low heat setting 7 to 8 hours.
Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.

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