(Serves 4)
Ingredients
- 2 pounds beef stew meat
- 2 t caraway seeds
- 1-2 T sweet or hot paprika
- 1 large or 2 medium onions, chopped
- 1 large red bell pepper, chopped
- 2 large carrots, chopped
- 14 oz. diced tomatoes
- 14 oz. reduced-sodium beef broth
- 1 t Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 T cornstarch mixed with 2 T water
- 1/4 t salt
- Freshly ground pepper, to taste
Directions
Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion, bell pepper and carrots. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve over hot buttered noodles or mashed potatoes.
Submitted by: Katie Kornitsky, Hospital Billing, UMass Memorial Medical Center
Amount Per Serving: Calories 334, Total Fat 18 g, Sodium 377 mg, Total Carbohydrates 10 g, Sugars 4 g, Fiber 3 g, Protein 32 g
Printed in FLAVORS OF THE WORLD 2018 CALENDAR
Healthy Recipes Submitted by UMass Memorial Health Employees
