4 pounds boneless beef chuck roast cut into 1/2" -3/4" pieces (cut off the fat and put in pot for flavor
1 small pkg baby carrots (cut in half)
3 large red peppers sliced
2 large onions sliced thin
2 (8 0z) pkg sliced mushrooms
2/3 cup flour
3 tbsp sweet paprika
3 tbsp hot or smoke paprika
1 tsp salt
1 tsp thyme
1 tsp pepper
1 cup Chili or Seafood Sauce (yes, seafood sauce)
1 (32 oz) Beef Broth
1/2 cup red wine
1 pkg of dry onion mix
1 (8 oz) sour cream
Wide Noodles

1. In 6-8 quart slow cook, put beef, carrots, onion & red pepper
2. Add flour, paprikas, salt, thyme and pepper, toss to cover meat & vegetables well
3. In bowl, add chili sauce, broth, wine and mix well
4. Pour over mixture in cooker
5. Cover and cook on high for 4 hours till hot and bubbly
6. Lower temp to low and continue cooking for another 2-3 hours till meat is tender and veggies are cooked
7. In the 6th hour, Add mushrooms and continue cooking
8. Half hour before serving add sour cream on low and mix throughly
9. Cook noodles and drain well
10. Serve stew over hot noodles