3 pounds beef chuck eye roast, trimmed and cut into 1 1/2-inch piece
1 (10-ounce) package frozen sweet peas
1/2 cup sour cream
Heat oil in a nonstick skillet over medium-high heat until simmering. Add onion, paprika, salt, tomato paste, garlic, and cumin. Cook, stirring often until the onions are softened and lightly browned (about 8-10 minutes).
Stir in cornstarch. Mix until the cornstarch is evenly distributed.
Add beef broth and stir until the mixture is thickened, scraping up any browned bits (about 2-3 minutes).
Transfer the mixture into a slow cooker. Add bay leaf. Lightly season beef with salt and pepper and add to the slow cooker. Cover and cook on low for 8-10 hours or on high for 5-7 hours.
Let the cooking liquid settle for a few minutes and remove as much fat as possible from the surface using a big spoon. Remove the bay leaf, as well.
Reserve 1 cup of the cooking liquid in a small bowl. Add peas to the slow cooker and cover it for another 5 minutes.
Add sour cream into the small bowl. Mix with cooking liquid until well blended.
Once the peas are tender, stir the sour cream mixture back into the slow cooker. Serve the goulash over egg noodles, rice, or potatoes. Garnish with chopped parsley if desired.