2 pounds beef stew meat, (such as chuck), trimmed and cubed
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
Place beef in a larger slow cooker (4-quart). In a small bowl, stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture, and toss and coat well. Top with onion and bell pepper.
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.
Discard the bay leaves; skim or blot any visible fat. Add the cornstarch mixture, cook on high, stirring until slightly thickened, approx. 10 to 15 minutes.
Optional: This can be served in a pita, with a side salad, or a side of pasta, depending on your needs