Ingredients

• 2 lbs. beef stew meat, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 10 pearl onions, quartered OR 1 small onion, chopped into bite-size pieces
• 1 tablespoon minced garlic
• 1 tablespoon paprika
• 1 teaspoon caraway seeds
• 1 cup diced (1/2-inch pieces) carrots
• 1 cup diced (1/2-inch pieces) parsnips
• 1 cup diced (1/2-inch pieces) red bell pepper
• 1 cup diced (1/2-inch pieces) russet potatoes
• 1 15 oz. can tomato sauce
• 1/4 cup beef broth
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup brown sugar, packed
• 1 lb. cooked egg noodles

Directions

Place all ingredients except noodles in slow cooker (or crock pot) and stir well to combine. Cover and cook on medium-high heat for 8 hours or high heat for 5 hours or until meat is very tender.

In last 10 minutes of cooking time, cook noodles according to package directions. Spoon stew over cooked noodles in shallow bowls.