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Slow Cooker Hungarian Beef Stew

Ingredients

  • 3 medium carrots, peeled and sliced
  • 2 medium red potatoes peeled and cut into 3/4 cubes
  • 8 ounces mushrooms
  • 2 large cloves garlic, minced
  • 1/2 large onion, chopped
  • 2 cups beef broth
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons hungarian sweet paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds beef chuck roast

Directions

Prep: 1. Peel and chop carrots and potatoes. 2. Quarter mushrooms. 3. Mince garlic. Chop onions. 4. Wisk together remaining ingredients (excluding beef). Make: 1. Place beef in slow cooker. Cover with carrots, potatoes, mushrooms, onion, garlic and spice mixture. Stir. Cover and turn heat to low. Cook for 8-10 hours, or until beef and veggies are very tender. 2. When beef is done shred using two forks. Serve.

Notes

This is the perfect stew for any cold day, but particularly a cold day of sledding, skiing, or hiking. Sweet paprika is likely the kind you have in your pantry and is often just called "paprika", if you can find a specifically hungarian version use it! We don't recommend substituting smoked paprika in this case.

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