Beef paprikash in a slow cooker

Ingredients:

• 900 g of beef, diced into 2.5-4 cm cubes
• 1 medium-sized onion, sliced ​​into half rings
• 2 crushed cloves of garlic
• 2 red bell peppers, coarsely chopped (tops cut off and seeds removed)
• 2 tbsp. premium wheat flour
• Coarse salt and freshly ground black pepper
• 1/2 cup unsalted beef broth
• 2 tbsp. sweet paprika
• 2 tbsp tomato paste
• 1 tsp crushed cumin seeds
• 1/2 cup sour cream
• 1/4 cup freshly chopped dill and/or parsley
• Boiled pasta or potatoes, for garnish

Preparation:

1. Place the onion in the bottom of an 8-cup slow cooker. Mix the beef with flour, 1 teaspoon salt, and 1/4 teaspoon pepper and place on top of the onion. Add the bell pepper and garlic. Combine the broth, paprika, tomato paste, and cumin and pour over the beef.
   
   Cover and cook until meat is tender, either at maximum temperature for 4-5 hours, or at minimum temperature for 7-8 hours.
   
   Uncover and let the dish sit for at least 10 minutes. Add sour cream and dill, and season with salt and pepper to taste. Serve the paprikash with pasta or potatoes.