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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 6 |
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As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family. This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland Ingredients:
4 medium potatoes, cut into 1-inch cubes |
2 medium onions, chopped |
1 pound beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
1-1/2 cups water |
3 teaspoons paprika |
1 teaspoon salt |
1 teaspoon caraway seeds |
1 teaspoon tomato paste |
1 garlic clove, minced |
2 medium green peppers, cut into 1-inch pieces |
2 medium tomatoes, peeled, seeded and chopped |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons cold water |
1/2 cup sour cream |
Directions:
1. Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.
2. Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours.
3. Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.
4. Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture. Yield: 6 servings.
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