Whatever meat you are using, make sure to check on the dish every now and then. You may want to adjust the cooking time accordingly, since some parts of beef cook faster than others.
I love all kinds of beef stews, especially during the colder months of the year! It’s the beautiful aromas that are lingering in the house when you cook something like this. I’m surprised our neighbors didn’t suddenly drop by when I was making this…
Ingredients
2 lbs lean stew meat
2 large yellow onions, peeled and diced
2 -4 tablespoons Bertolli olive oil
1 tablespoon dried herbs (I used rosemary and marjoram)
3 -4 teaspoons sweet red paprika
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 can peeled tomatoes
1 tablespoon tomato puree
2 garlic cloves, peeled and crushed
1 teaspoon caraway seed
1.5 cup red wine
salt & freshly ground black pepper
sour cream, to serve
Instructions:
In a Dutch oven, fry the meat in olive oil until brown.
Add onion and heat until transparent. Then add carrots, potatoes and herbs and stir for a few minutes.
Add the remaining ingredients – simmer for about 2 to 3 hours, adding some water if necessary.
Crock pot: brown the meat, then cook everything in a crock pot on high for 4 to 5 hours – reduce the amount of red wine if cooking this way, to about half.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Serve as is with a dollop of sour cream, or over rice, with fresh homemade bread.
