Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 3 large (450g) yellow onions, finely diced
  • 3 tbsp (21g) Hungarian sweet paprika
  • 1 tsp (2g) caraway seeds, slightly crushed
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 2 cups (473ml) beef broth, low sodium
  • 1 tbsp (15ml) Worcestershire sauce
  • 2 bay leaves
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed
  • 2 medium (120g) carrots, sliced into rounds

Instructions:

  1. Trim excess fat from the beef chuck roast and cut into uniform 1-inch pieces.
  2. Finely dice the yellow onions, and slice the carrots and potatoes into bite-sized chunks.
  3. In a small bowl, combine the Hungarian sweet paprika, crushed caraway seeds, salt, and black pepper.
  4. Place the diced onions at the bottom of the slow cooker and arrange the beef cubes on top of the onions.
  5. Sprinkle the seasoning mix over the beef, tossing gently to coat. Stir in the diced tomatoes, beef broth, and Worcestershire sauce, then nestle the bay leaves into the liquid.
  6. Cover and cook on Low for 7-8 hours or High for 4 hours.
  7. Approximately 2 hours before serving, stir in the cubed potatoes and sliced carrots; continue cooking until the vegetables are tender and the meat is fork-tender.