The prep time on this isn't too bad, but it has to simmer for about 1 1/2 hours, so plan ahead or plan to eat late.
Ingredients
- 2 med onions
- 2 cloves garlic, chopped
- 1 1/2 pounds stew meat
- 1/4 c. oil
- 2 tbsp paprika
- 2 tsp salt
- 1/4 tsp pepper
- 2 tbsp flour
- 1/4 c. tomato paste
- 5 c. hot water
- 1/3 c. red wine vinegar
- 1 bay leaf
- 2 med potatoes, cubed
- 2 med carrots, cubed
- 2 med zucchini, cubed
- 1 can condensed beef broth
- 2 tsp. Worcestershire sauce
Preparation
Heat oil. Saute garlic and onion until tender. Add beef and brown over high heat for about 10 minutes. Stir in paprika, salt, pepper, and flour. Add water, vinegar, and bay leaf. Simmer 1 1/2 hours. Add vegetables, beef broth, tomato paste, and Worcestershire sauce. Simmer vegetables until tender.
Cook's Note
As always, I post recipes as written, but if I make any changes, they are noted here.
When she made it, Vanessa reduced the water to 2 1/2 cups which resulted in a thicker broth and served over egg noodles. I used 4 cups of water which resulted in a more soup like consistency.
The other modification I made was to simmer the meat and onion for only 30 minutes before adding the vegetables. I simmered the stew with vegetables for about 1 1/2 hours.
