Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you'll need to do is prepare the noodles and this beef stew will be ready to serve.
Nutrition per serving may change if servings are adjusted.
3 cups chopped onions
1½ cups coarsely chopped green sweet peppers
3 cloves garlic, minced
3 pounds beef stew meat, cut into 1-inch cubes
1 (6 ounce) can tomato paste
½ cup water
4 teaspoons Hungarian paprika or regular paprika
¼ teaspoon salt
¼ teaspoon black pepper
6 cups hot cooked noodles
In a 3½- or 4-quart slow cooker, combine onions, sweet peppers and garlic (see Tip). Top with meat. In a small bowl, combine tomato paste, the water, paprika, salt and black pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Serve over hot cooked noodles.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
I loved the idea of this recipe as I'm often away from home for 12 hours and most slow cooker recipes are done in 6-7 hours. But it was not that flavorful (even though I used good quality smoked paprika and hot paprika) and the meat (beef bottom round roast cut up into 1" cubes) was dry after 11 hours. Won't make it again. (And 3 pounds of stew meat makes way too much!!!)