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Ingredients

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Directions

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  • Combine flour and 1-1/2 teaspoons paprika in a large resealable bag. Add beef to bag in two batches; shake to coat with flour, then remove from bag.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook beef in batches, if necessary, for 5 minutes, turning occasionally, or until browned. Place beef in slow cooker.

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  • Reduce heat to medium; add 1 teaspoon olive oil. Add onion and sprinkle with 1/4 teaspoon each paprika, salt, pepper and cinnamon. Cook 4 minutes. Stir in tomato paste; cook 2 minutes, stirring. Place in slow cooker.

Instructions Checklist
  • Add tomatoes and broth to skillet; bring to a boil; pour into slow cooker. Cover; cook for 5 hours on HIGH or 7 hours on LOW. When there is 1-1/2 hours cook time remaining for both methods, add parsnips and prunes to slow cooker. Stir in remaining 1/4 teaspoon each paprika, salt, pepper and cinnamon, and the brown sugar just before serving. Serve over rice, if desired. Makes 6 servings.

Nutrition Facts

521 calories; total fat 10g; saturated fat 3g; cholesterol 90mg; sodium 569mg; carbohydrates 67g; fiber 7g; protein 38g.

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