One good recipe is the slow-cooker Hungarian goulash recipe from Betty Crocker. Beef stew meat is slow-cooked along with spices, vegetables and broth, then served atop hot noodles.
To make slow-cooker Hungarian goulash, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 2 pounds of stew beef cut into 1-inch cubes. Cook the beef for approximately 10 minutes until it is browned on all sides, then drain the grease from the skillet. Place the cooked beef inside a slow cooker, along with 1 large sliced onion. In a medium bowl, mix together 1 3/4 cups of beef broth, one 6-ounce can of tomato paste, 2 finely chopped garlic cloves and 1 tablespoon of Worcestershire sauce. Also add 1 tablespoon of paprika, 1 teaspoon of salt, 1/4 teaspoon of caraway seed and 1/4 teaspoon of pepper.
Stir the broth and tomato mixture into the beef and onions in the slow cooker. Cover the slow cooker, and cook the dish on low heat for 8 to 10 hours or until the beef is tender. In a small bowl, mix 1/4 cup of water with 3 tablespoons of flour until well blended. Stir the flour mixture slowly into the beef mixture, and then add 1 medium green bell pepper that has been cut into strips. Re-cover the slow cooker, and cook the dish for 30 minutes on high heat before serving over cooked noodles.