Cut the beef into large chunks and place in a bowl. Pour over 1 tbsp of oil and season with ½ tsp of salt and pepper then mix to ensure all of the meat is coated. Place into a hot pan and cook until the outer edges of the meat are sealed (approximately 1- 2 minutes). Transfer to the slow cooker.
Now pour the caraway seeds into the same pan on the stove along with 1 tbsp of oil. Toast the seeds over a high heat stirring continuously for 1 minute to release their flavour. Then add the red wine and cook for 2 minutes to 'cook off' the alcohol. Transfer the red wine and caraway to the slow cooker along with the beef.
Add the sliced onion, peppers and garlic to the slow cooker and sprinkle over the paprika, smoked paprika, flour and remaining salt and pepper. Stir through well to ensure the beef and vegetables are entirely coated.
Add the chopped tomatoes, tomato paste, stock cubes dissolved in the hot water, sugar and bay leaves and stir through. Turn the cooker onto low and cook for 8 hours.
Serve with a swirl of natural yogurt and rice.
Notes
Gluten free - using corn flour to thicken the sauce makes this recipe gluten free.
The sauce can be further thickened by removing the lid and turning the slow cooker onto high for the last 30 minutes of cooking time.