Slow-Cooker Polish Goulash with Bone Broth

Method

1. Place beef, onion, and garlic in a slow cooker.
2. Add collagen broth, paprika, and caraway seeds.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours.
4. Shred the beef with a fork, season with salt and pepper, and garnish with dill.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.