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Beef Stew recipe
3 medium potatoes, peeled and cut into 1-inch chunks
2 large onions, cut into large chunks
5 medium carrots, cut into 1-inch chunks
1 10 oz. pkg. frozen Lima beans, thawed
2 lb. beef stew meat or boneless chuck roast, cut into 1-1/2 inch chunks
1 14.5 oz. can diced tomatoes, undrained
1/2 c. beef broth
2 garlic cloves, minced
2 tablespoons paprika
1 1/2 teaspoons salt
1/2 cup instant mashed potato flakes
1 cup sour cream
In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onions, carrots, and lima beans; mix well.
In a large bowl, combine meat, tomatoes with liquid, broth, garlic, paprika, and salt; place over vegetables in slow cooker.
Cover and cook on low setting 8 to 10 hours, or until meat is cooked through and fork-tender.
Stir in potato flakes until well mixed and stew has thickened.
Just before serving, stir in sour cream.
Note: Although this is a hearty meal by itself, serving it over warm buttered egg noodles creates a real Hungarian delight!