Ingredients Jump to Instructions ↓

  1. 4-5 pounds of boneless beef chuck roast (cut into 1/2"-3/4" pieces) 1 small package baby carrots cut in half 2-3 large red peppers sliced 2 large onions sliced thin 2 (8 oz) pkgs of fresh sliced mushrooms (I used portabello) 2/3 cup flour 3-4 tbsp hot or smoked paprika (I used smoked) or you can mix them together 1 tsp salt 1 tsp thyme 1 tsp pepper 1 cup Chili or Seafood sauce (yes Seafood sauce) 1 (32 oz) beef broth 1/2 cup dry red wine 1 pkg dry onion soup mix 1 (8 oz) sour cream 1 (16 oz) wide noodles

Instructions Jump to Ingredients ↑

  1. In a 6-8 quart crock pot, put beef, carrots, onion and red pepper Add flour, paprikas, salt, thyme and pepper, toss over beef and vegetables till coated well In bowl add chili sauce, broth & wine, mix well Pour over meat/vegetable mixture Cover and cook on "high" setting for first 4 hours till hot & bubbly Lower temp to "low" and continue cooking for another 4 hours till meat and vegetables are tender Add mushrooms in the 7th hour and continue cooking Add sour cream about 1/2 hour before serving on low and mix thoroughly Cook noodles and serve with stew Yield: serves 10 Notes: Note: if you feel you need more moisture, add a little at a time addition beef broth, Remember, this stew will be a thicker stew, you do not want too much water


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