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Make-ahead Hungarian Beef Stew

3 medium potatoes -- peeled and cut into 1-inch chunks
2 large onions -- cut into large chunks
5 medium carrots -- cut into 1" chunks
1 10 oz. pkg. frozen lima beans -- thawed
2 pounds beef stew meat or chuck roast -- cut into 1 1/2 inch chunks
1 can {14 1/2 oz. } diced tomatoes -- undrained
1/2 cup ready-to-use beef broth
2 cloves garlic -- minced
2 tablespoons paprika
1 1/2 teaspoons salt
1/2 cup instant mashed potato flakes
1 cup sour cream

In a slow cooker, combine the potatoes, onions, carrots, and lima beans; mix well. In a large bowl, combine the meat, tomatoes, broth, garlic, paprika, and salt; place over the vegetables in the slow cooker. Cover and cook on the Low setting for 8 to 10 hours, or until meat is fork-tender. Stir in the potato flakes until well mixed and the stew has thickened. Just before serving, stir in the sour cream.

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