Beef stew in a slow cooker

Ingredients:

• 900 g beef shoulder, cut into 4 cm pieces
• 1 tsp sweet paprika, plus extra for garnish
• 1/3 cup flour, plus extra for coating the meat
• 3 tbsp. l. olive oil
• 450 g small potatoes, cut in half
• 230 g of champignons, cut in half
• 3 medium carrots, cut into 2.5 cm pieces
• 1 medium onion, finely chopped
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups lightly salted beef broth
• 3 sprigs of fresh thyme
• 1 tsp caraway seeds, optional
• 0.5 cup parsley leaves, chopped
• Sour cream, for serving

Preparation:

1. Toss the beef with the paprika, 1.5 teaspoons salt, and 1/2 teaspoon pepper. Dredge in flour, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the beef and cook, undisturbed, until golden brown, about 3 minutes. Continue cooking, turning as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the bowl of a 5.5-quart slow cooker; add the potatoes, mushrooms, carrots, and onion and stir to combine.
2. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the tomato paste and cook, stirring, until the mixture turns a brick-red color, about 1 minute. Add the flour and wine and whisk until thick (it's okay if a few lumps form). Add the beef broth, thyme, caraway seeds (if using), 1/2 teaspoon salt, and a few grinds of peppercorns; bring to a gentle simmer, whisking constantly. Continue cooking, whisking, for about 4 minutes, until the gravy is smooth and thick.
3. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
4. Season with salt and pepper and stir in the parsley. Serve the stew in deep bowls with a generous dollop of sour cream and a sprinkle of paprika.