Slow Cooker Beef Paprikash Stew
2 pounds stew beef, cut into 1-inch cubes
28-ounce can Fire Roasted Crushed Tomatoes
1/4 cup dry red wine, optional
1 small onion, diced
1 clove minced garlic
1 tablespoon sweet paprika
1/2 teaspoon hot Hungarian style paprika (or substitute cayenne pepper, to taste)
1 to 2 teaspoons sea salt, or to taste
Black pepper, to taste
2 cups vegetables (sliced carrots, green beans, etc.)
1 cup sour cream
Add all ingredients, except for the sour cream, to a 6 to 7 quart crock pot/slow cooker; mix well and cover. Cook on high for 1 hour; reduce heat to low and cook an additional 8 to 10 hours,, or all day.
When stew is done, stir in sour cream.