2 Tbsp. vegetable oil
2 lbs. lean beef stew meat, cut into 1 1/2 inch cubes
2 cups chopped onion
1 Tbsp. minced garlic
2 cups reduced sodium beef broth
1/3 cup French's® Classic Worcestershire Sauce
1/4 cup tomato paste
2 Tbsp. Paprika
1 tsp. caraway seeds
1 1/2 lbs. small while or Yukon gold potatoes, washed
1 (10 oz.) package small mushrooms, washed
1 med Red bell pepper, chopped
2 Tbsp. constarch, dissolved in 3 tbsp. water
SEASON meat with salt and pepper to taste. Brown meat in hot oil in large skillet or Dutch oven. Drain fat.
ADD onion and garlic. Cook two minutes. Transfer all to slow cooker insert.
ADD remaining ingredients except cornstarch mixture into slow cooker; mix well. Cover. Cook on HIGH heat setting for 3 1/2 hours, or on LOW heat setting for 7 hours.
STIR in cornstarch mixture. Cook, uncovered, on HIGH heat setting about 20 min. until thickened.
Note: If a stovetop-safe slow cooker insert is available, brown meat in slow cooker insert and continue as recipe directs.