Beef Stroganoff Stew

2 lbs stewing beef cubes
2/3 cup all-purpose flour
1 Tbsp vegetable oil
2 cups pearl onions
6 cups button mushrooms
2 cups beef stock
1 cup white wine
2 Tbsp tomato paste
2 Tbsp Dijon mustard
4 tsp paprika
2 tsp caraway seeds
3/4 tsp salt
1 tsp fresh ground black pepper
1/2 cup chopped fresh parsley

Trim and cut beef into 1 inch cubes. In a large plastic bag, toss beef with
1/3 cup of the flour. In a large non-stick skillet, heat oil over medium-high
heat. Brown the meat in batches and transfer to slow cooker. Add 1/2 cup water
to skillet and boil, scraping any brown bits from bottom of pan; pour over
beef. Add onions, mushrooms, stock, wine, tomato paste, mustard, paprika,
caraway seeds, salt & pepper to slow cooker; stir to combine. Cover and cook
on low for 8-10 hours or on high 4-6 hours, or until meat and vegetables are
tender. Whisk remaining flour with 1/3 cup water. Add to slow cooker along
with the parsley. Cover and cook on high for 20 minutes or until thickened
Serve over noodles

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