Servings: Serves: 8

1 1/2 lbs cubed beef stew meat 1 ½ lbs cubed beef stew meat
3 tbsp all-purpose flour 3 tbsp all-purpose flour
2 tbsp canola oil 2 tbsp canola oil
1 large red bell pepper 1 large red bell pepper
3 medium carrots 3 medium carrots
2 cups diced onions 2 cups diced onions
2 tbsp minced garlic 2 tbsp minced garlic
1 1/2 cups of low sodium chicken broth, divided 1 ½ cups of low sodium chicken broth, divided
1/4 cup sweet paprika ¼ cup sweet paprika

In a medium bowl, toss the cubed beef with the flour. Season with salt and pepper. In a 12-inch skillet, heat the oil on medium-high. In batches, add beef and sear until browned on most sides, turning as needed.
Meanwhile, remove seeds from the bell pepper and thinly slice. Cut the carrots into ½-inch chunks. Using a slotted spoon, transfer browned beef to a large slow cooker bowl.
To same skillet, add the onions, carrots, and bell pepper. Cook 5 to 6 min.,until golden, stirring occasionally. Add ½ cup broth, stirring and scraping up any browned bits from bottom of skillet. Transfer contents of skillet to slow cooker, along with remaining 1 cup broth and paprika.
Cover with lid and cook 4 hours on high or 8 hours on low, until beef is very tender. Skim off any excess fat. Season with salt and pepper to taste.

Serve over curly noodles or mashed potatoes.  Serve over curly noodles or mashed potatoes.