This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

Makes 8 servings, about 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 4 1/2-8 hours

EASE OF PREPARATION: Easy

2 pounds beef stew meat (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until
the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

NUTRITION INFORMATION: Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrate; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 3 lean meat

TIP: Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

This whole recipe is wonderful from taste to ingredients to make ahead tip (which I did do). I also loved the "no browning" part. I put over Hungarian packaged noodles. Keeper!

Jacqueline, Buffalo, NY

This was very easy to prepare and quite good.

Sarah Smith, Chicago, IL

This one is a keeper. Great for company. I omit the pasta and just serve it as a stew. Delicious and easy to prepare.

Gail, Twentynine Palms, CA

I omitted the caraway seeds, just out of preference. I would have liked it to thicken up a bit more but the flavor was very good. Nothing extraordinary but a good, cool weather, easy meal.

Sarah, Rhinelander, WI

I made this for my grandparents and they are somewhat picky. My grandparents loved this so much they were singing and dancing!!

Jeanna, Fort Wayne, IN