Beef and Sweet Potato Goulash

Instructions

1. 1

   Dice the onion and mince the garlic. Use fully thawed beef, keeping it refrigerated until needed. Trim excess hard fat and cut the beef into 3 cm chunks. Wash hands and clean the knife, board and surfaces after handling raw beef.

2. 2

   Put the onion, garlic, diced tomato with its juice, tomato paste, beef stock, paprika, caraway seed, salt and black pepper into the Crock-Pot. Stir well, then add the raw beef and stir to coat. Cover and cook on LOW for 5 hours.

3. 3

   Shortly before the 5 hours are up, peel the sweet potato and cut into 2.5 cm chunks. Remove the pepper's stem and seeds and cut into bite-size pieces. Stir both into the hot goulash, pushing the sweet potato into the sauce. Replace the lid promptly.

4. 4

   Continue cooking on LOW for 3 hours more, giving 8 hours total cooking time. The beef should be fork-tender and the sweet potato easily pierced with a fork. Check several beef chunks with a food thermometer: they must reach at least 145°F/63°C. If either ingredient is still firm, continue on LOW, checking every 30 minutes until tender.

5. 5

   Turn off the Crock-Pot and let the goulash stand covered for 3 minutes. Stir gently and divide the beef, sweet potato, vegetables and sauce evenly among four bowls.