Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides. Remove the skillet from the heat and transfer the beef to your slow cooker and add the potatoes, mushrooms, carrots, and onions and stir to combine.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick, some lumps are ok. Add the beef broth, thyme, caraway, salt and pepper to your liking and bring to a simmer, whisking, continue simmering and whisking until the gravy is smooth and thick, just a few minutes.

Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender. Season with salt and pepper as needed and stir in the parsley. Serve.