Ingredients Jump to Instructions ↓

  1. 1-1/4 pounds beef stew meat, cut into 1-inch cubes

  2. 2 tablespoons olive oil, divided

  3. 4 medium onions, chopped

  4. 6 garlic cloves, minced

  5. 2 teaspoons paprika

  6. 1/2 teaspoon caraway seeds, crushed

  7. 1/2 teaspoon pepper

  8. 1/4 teaspoon cayenne pepper

  9. 1 teaspoon salt, optional

  10. 2 cans (14-1/2 ounces each ) beef broth

  11. 2 cups cubed peeled potatoes

  12. 2 cups sliced carrots

  13. 2 cups cubed peeled rutabagas

  14. 2 cans (28 ounces each ) diced tomatoes, undrained

  15. 1 large sweet red pepper, chopped BREAKSTONE'S® Sour Cream , optional

Instructions Jump to Ingredients ↑

  1. In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions and garlic for 8-10 minutes over medium heat or until lightly browned. Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are tender. Serve with sour cream if desired. Yield: 15 servings.


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