Step 1

Peel and cut the carrots into chunks. Halve the potatoes, finely chop the garlic and onion, and slice the bell peppers.

Step 2

Cut the beef brisket into bite-sized chunks. In a medium bowl, dredge the beef in flour, salt and pepper.

Step 3

Heat a skillet over medium-high heat. Add olive oil and cook the beef just until browned. Transfer to the slow cooker.

Step 4

Add the onion, peppers, garlic, and paprika to the same skillet and saute for 3-4 minutes. Transfer to slow cooker.

Step 5

Add the carrots, potatoes, beef stock, tomato paste, diced tomatoes, sugar, and wine to the slow cooker. Stir through well. Cover and cook on low until beef is tender for 4-5 hours on low. Garnish with fresh parley and top with a dollop of sour cream.