Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
2 tablespoons vegetable oil
3 medium onions, minced
6 cloves garlic, minced
1/4 cup sweet paprika
1/4 cup tomato paste
1 teaspoon caraway seeds
2 cups low-sodium chicken broth
1 5-pound boneless beef chuck-eye roast, trimmed and cut into 11/2-inch chunks
1/3 cup soy sauce
1/4 cup Minute tapioca
2 bay leaves
1/2 cup sour cream
Ground black pepper
1. Heat the oil in a 12-inch nonstick skillet. Add the onions, garlic paprika, tomato paste, caraway seeds and 1/4 teaspoon salt and cook until the onions are softened, 10 to 15 minutes. Stir in the chicken broth, scraping up any browned bits. Make ahead: Transfer this mixture to an airtight container and refrigerate.
2. Transfer the onion mixture to the slow cooker and stir in the meat, soy sauce, tapioca and bay leaves until evenly combined. Cover and cook on low until meat is tender, 9 to 11 hours (high 5 to 6 hours).
3. Discard bay leaves. Remove 1 cup of the juice and stir in the sour cream. Add to crock; season with salt and pepper to taste.
Taste: 5; prep 4. Prepare (hands on) in 20 minutes. Serve over cooked egg noodles. Beef was tender; used half-smoked paprika instead of sweet for a flavorful twist.
From “The Best Make-Ahead Recipe” cookbook