Slow-Cooker Hungarian Beef Stew - cooking recipe

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

Preparation

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.).
Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
Serve over Egg Noodles.