HUNGARIAN BEEF STEW

Hungarian Beef Stew image

Provided by LINDA BAILEY

Categories Roasts

Time 8h30m

Number Of Ingredients 12

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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 package frozen lima beans, thawed
2 lb beef stew meat or boneless chuck roast, cut into 1-1/2-inch chunks
(1) 14 1/2 oz diced tomatoes, undrained
1/2 c beef broth
2 clove garlic,minced
2 Tbsp paprika
1 1/2 tsp salt
1/2 c instant mashed potato flakes
1 c sour cream

Steps:

1. 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.
2. 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. Notes: Although this is a hearty meal by itself, serving it over warm buttered egg noodles creates a real Hungarian delight!