Try this comforting, classic European dish: beef goulash made in the slow cooker with bone broth. Minimal prep, wholesome ingredients, gluten-free.
Heat oil in a nonstick skillet over medium-high heat until simmering. Add onion, paprika, salt, tomato paste, garlic and cumin. Cook, stirring often until the onions are softened and lightly browned (about 8-10 minutes).
Stir in cornstarch. Mix until the cornstarch is evenly distributed.
Stir in beef bone broth and stir until the mixture is thickened, scraping up any browned bits (about 2-3 minutes).
Transfer the mixture into a slow cooker. Add bay leaf. Lightly season beef with salt and pepper and add to the slow cooker. Cover and cook on low for 8-10 hours or on high for 5-7 hours.
Let the cooking liquid settle for a few minutes and remove as much fat as possible from the surface by using a big spoon. Remove the bay leaf, as well.
Reserve 1 cup of the cooking liquid in a small bowl. Add peas and cover the slow cooker for another 5 minutes.
Add sour cream to the small bowl. Mix with cooking liquid until well blended.
Once the peas are tender, stir the sour cream mixture back into the slow cooker. Serve the goulash over egg noodles, rice, or potatoes.