Sunday, January 10, 2016

Hungarian Beef Stew

Hungarian Beef Stew

1 14.5-ounce can low-sodium chicken broth
3 tbsp sweet Hungarian or regular paprika
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp caraway seeds (optional)
3 medium carrots, cut into ¼ inch pieces
2 large garlic cloves, finely chopped
1 large onion, finely chopped
1 red pepper, seeded and cut into ½ inch pieces
1 15-ounce can petite diced tomatoes
1 lb lean beef stew meat, trimmed and cut into 1 inch pieces
2 tbsp all-purpose flour
Kosher salt and pepper
12 oz wide egg noodles
Chopped fresh leaf parsley, for serving

1.       In a 5 to 6 quart slow cooker, whisk together the chicken broth, paprika, tomato paste, vinegar, and caraway seeds (if using). Stir in the carrots, garlic, onion, red pepper, and tomatoes (and their juices).
2.       In a medium bowl, toss the beef with flour and 1.2 tsp each salt and pepper. Add to the slow cooker and toss to combine. Cook, covered, until the meat is very tender, 4 to 5 hours on high or 7 to 8 hours on low.

3.       Twenty minutes before serving, cook noodles according to directions on package. Serve with the beef stew. Top with parsley, if desired.

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