Alona likes broth-ier soups, while Nick enjoys a more hearty, thicker stew like soup. We usually try to make a soup in the middle that makes everyone happy. Kaspian is not yet into soups; he just picks out potatoes and carrots out of them. This recipe looked really good, but we did not have the time to make it in the dutch oven as Kaspian has swimming lessons on Wednesdays this month. So, we converted the recipe from Cooking Light into a slow cooker recipe. We also used more beef broth and water. Here is the original recipe: http://www.myrecipes.com/recipe/hungarian-beef-stew. It was very enticing with paprika and the whole house smelled like delicious paprika all day long. The baby potatoes turned out perfect. We couldn't really taste the caraway seeds in the recipe.
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| Hungarian Beef Stew with Sour Cream |
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| Almost ready to eat! |
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| Ready to serve! |
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| Finished after 8 hours of cooking! |
Ingredients:
1 1/2 pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 medium onions, chopped
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon caraway seeds
6 garlic cloves
1 cup dry red wine
2 cups water
32 oz beef stock
1 pound baby potatoes
1 pound baby carrots
8 mini bell peppers, chopped into circles
Sour Cream for serving
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 medium onions, chopped
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon caraway seeds
6 garlic cloves
1 cup dry red wine
2 cups water
32 oz beef stock
1 pound baby potatoes
1 pound baby carrots
8 mini bell peppers, chopped into circles
Sour Cream for serving
Directions:
1. Set the slow cooker to High
2. Put oil in the slow cooker. Add chopped onions and garlic.
3. In a medium bowl whisk together wine, flour, paprika and caraway seeds. Add to the slow cooker.
4. Add the meat, potatoes, carrots and peppers. Add salt and pepper.
5. Add in the beef stock and another 2 cups water.
6. Cover and cook on HIGH for 8 hours.
7. Serve with sour cream
2. Put oil in the slow cooker. Add chopped onions and garlic.
3. In a medium bowl whisk together wine, flour, paprika and caraway seeds. Add to the slow cooker.
4. Add the meat, potatoes, carrots and peppers. Add salt and pepper.
5. Add in the beef stock and another 2 cups water.
6. Cover and cook on HIGH for 8 hours.
7. Serve with sour cream
What we liked:
Paprika! The potatoes were perfectly done to the point of being buttery and flaky. The meat was also very tender and delicious. The peppers complimented the soup.
What we didn't like:
It needed the sour cream. The stew was not complete without it. Couldn't taste the caraway seeds.
What Kaspian thought about it:
It didn't really warrant his attention.
Next time:
Use pearl onions instead of onions. Add more flour. Perhaps add more caraway seeds as their flavor was unnoticed in this recipe.
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