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Peel and cut the carrots into chunks. Halve the potatoes, finely chop the garlic and onion, and slice the bell peppers.
Cut the beef brisket into bite-sized chunks. In a medium bowl, dredge the beef in flour, salt and pepper.
Heat a skillet over medium-high heat. Add olive oil and cook the beef just until browned. Transfer to the slow cooker.
Add the onion, peppers, garlic, and paprika to the same skillet and saute for 3-4 minutes. Transfer to slow cooker.
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.
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