Hungarian Beef Stew (Slow cooker)

Ingredients

1 1/4 pound lean beef chuck for stew, cut in 3/4 inch pieces

1 pound carrots, sliced

2 medium onions, thinly sliced

3 cups thinly slice cabbage

2 cups water, or 1/2 cup red wine plus 1 1/2 cups water

1 can (6 oz) tomato paste

1 envelope onion-mushroom soup mix

1 tablespoon paprika

1 teaspoon caraway seeds

1 cup sour cream

serve with: egg noodles

Directions

1. Mix all ingredients except sour cream in a 3 1/2 quart or larger slow cooker.
2. Cover and cook on low 8 to 10 hours until tender.
3. Turn off cooker and stir in sour cream until well blended.