Total Timeunder 2 hours
One Pot MealYes
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturemeaty, rich
- 1½ pounds stewing beef or veal cut into 1½” cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter, margarine or lard
- 1 small onion, diced
- 1 tablespoon sweet paprika
- 2 or 3 tablespoons flour
- 20 ounces canned whole tomatoes
- 1 cup hot water or beef stock
- 8 to 10 small white onions
- 4 carrots, scraped and sliced
- 1 pound potatoes, peeled and cubed
- 1 cup shelled green peas
Sprinkle beef or veal cubes with salt and pepper. Heat fat in a 2-quart stew pot and brown seasoned meat in it. Add diced onion and continue cooking over low heat until onion is soft and golden. Add paprika and sauté three or four minutes. Sprinkle with flour and stir until flour is absorbed. Add canned tomatoes with their liquid, and hot water or beef stock. Cover pot, bring to a boil, then reduce heat so stew simmers gently. After 45 minutes add onions, carrots and potatoes and simmer another 30 to 40 minutes, or until vegetables are done. Add green peas for last 10 minutes of cooking time. Season if necessary with more salt and pepper and serve.
1965, 1993 Mimi Sheraton
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