Rosy Stew Pot

2 lbs. Beef stew meat, cut into 1-inch cubes

Salt and freshly ground black pepper, to taste

1 small onion, halved lengthwise and slivered

1 tbsp. Minced garlic

1 tbsp. Paprika

1 tsp. Caraway seeds

1 cup diced (1/4-inch) carrots

1 cup diced (1/4-inch) parsnips

1 cup diced (1/4-Inch) red bell pepper

1 cup diced (1/4-inch) russet potatoes

1 can (15 ounces) tomato sauce

1/4 cup beef broth

1/4 cup fresh lemon juice

1/4 sup brown sugar. packed

Cooked egg noodles, for serving

Place all of the ingredients except the noodles in the Crock-Pot and stir well to combine. Cover and cook on high heat for 5 hous or until the meat is very tender. Serve immediately in shallow bowls over the egg noodles. Serves 4 to 6.