Hungarian Beef Goulash

Serve this slow-cooker hearty stew with buttered egg noodles, passing extra sour cream at the table.
Been pretty much steering clear of buying beef last couple years due to high prices, but I found this a great recipe to have tender, melt in your mouth beef at reasonable cost. I prepare and cook on the weekend, and provides plenty of great leftovers to heat up for the week ahead. This recipe follows closely the one found in America’s Test Kitchen Family Cookbook, but have made some modifications over the years to give it more flavor.

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1-1/2-inch pieces
7 tablespoons sweet paprika
2 tablespoons vegetable oil
3 onions, chopped medium (Food processor a must for me. The tears!)
2 red bell peppers, stemmed, seeded and chopped
6 garlic cloves chopped
2-1/2 cups of chicken(or beef) broth
1 can cream of chicken (or mushroom) soup
4 tablespoon of tomato paste
1/2 cup flour
1/2 cup sour cream
3 tablespoons red wine vinegar
1/4 cup minced fresh parsley

Dry the beef with paper towels (important to get as dry as possible), then season with 2 tablespoon of the paprika and salt and pepper. Heat 2 teaspoons of oil in large (preferably iron) skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, than add to slow cooker. Return skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
Add the remaining 2 teaspoons oil to empty skillet over medium-high heat until shimmering. Add the onions, bell peppers, remaining 5 tablespoons paprika, and 1/4 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in 2 cups chicken broth and tomato paste, scraping up any browned bits. Bring to simmer, then pour into slow cooker (note: you may have to do in 2 batches too)
Add one can soup in cooker and stir. Cover and cook, on ether low or high heat. 7 to 10 hours on low or 4 to 6 hours on high.
Set the slow cooker to high (if necessary). Whisk the flour with the sour cream and the remaining 1/2 cup of broth until smooth, the stir into slow cooker. Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes at most. Before serving, stir the vinegar and parsley and season with salt and pepper to taste.

To Make Ahead
Complete through step 2 and store separately in refrigerator. Add to slow cooker and proceed to step 3. May be a little longer cooking time due to chilled ingredients.