Slow-cooker Hungarian Beef Stew

This is a super easy, soo tasty dinner. Throw it in the crock pot in the morning, and voila! you've got a pefect savory dinner.

• Ready In: 10 hrs 10 mins
• Serves: 6
• Yields: 8 Cups

Ingredients

• 1 1⁄4 lbs lean beef chuck, for stew Cut In 3/4 Inch Pieces
• 1  lb carrot, Sliced
• 2  medium onions, Thinly Sliced
• 3  cups  thinly sliced cabbage
• 2  cups water (or 1/2 cup red wine plus 1 1/2 cups water)
• 1 (6 ounce) can tomato paste
• 1 (2 ounce) envelope  onion and mushroom soup mix
• 1  tablespoon paprika
• 1  teaspoon caraway seed
• 1  cup reduced-fat sour cream
•  egg noodles

Directions

1. Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
2. Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
3. Serve over Egg Noodles.