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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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A variation that combines Irish, Hungarian and Island style stews. Ingredients:
2 lbs beef stew meat |
1/2 cup flour |
1/4 cup oil |
4 cups water |
1 large onion, diced |
1 garlic clove, minced |
1 (2 ounce) package onion soup mix |
1 tablespoon worcestershire sauce |
1 tablespoon soy sauce |
2 tablespoons brown sugar |
2 tablespoons hungarian paprika |
1/4 teaspoon dry mustard |
1/8 teaspoon tabasco sauce |
1 tablespoon apple cider vinegar |
8 ounces tomato sauce |
8 carrots |
4 stalks celery, chopped |
4 small red potatoes, cubed |
1 (16 ounce) can cut green beans |
4 portuguese chourico (optional) |
Directions:
1. In a large stew pot or Dutch oven, heat the oil.
2. Dredge the stem meat in the flour and cook until well browned.
3. Add water slowly, making sure to stir up any beef coating that has stuck to the bottom (adds flavor!).
4. Stir in the all the remaining ingredients except the green beans.
5. Cook to boiling over medium heat. Cover, reduce heat to simmer for 2-3 hours until meat is tender.
6. Add green beans and continue simmering for 15 minutes.
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