Ingredients
2 lbs beef chuck roast, cubed
1 pinch salt
1 pinch black pepper
1 large onion, diced
1 tbsp garlic, minced
1 cup beef broth, or beef bouillon cubes
6 oz tomato paste, (1 can)
1 tbsp Hungarian paprika
1 bay leaf
1 tbsp cornstarch
Preparation
Season beef with salt and black pepper.
In a pan, brown the beef in medium heat.
Transfer the beef to the crockpot once done and add in the onions and garlic.
Combine the beef broth, tomato paste, and paprika in a mixing bowl and stir until well-mixed.
Add mixture into the crockpot and add the bay leaf.
Let the crockpot simmer for at least 8 to 10 hours on Low, stirring occasionally.
30 minutes before serving, discard the bay leaves and turn the heat on High. Then, cover and cook for another 30 minutes.
To thicken the mixture, mix the cornstarch with water and add it to the stew.
Once done, serve the dish over a bowl of rice or noodles. Enjoy!
