Recipe: Make-Ahead Hungarian Beef Stew (crock pot)

MAKE-AHEAD HUNGARIAN BEEF STEW

3 medium potatoes, peeled and cut into 1-inch chunks
2 large onions, cut into large chunks
5 medium carrots, cut into 1-inch chunks
1 (10 oz.) pkg. frozen lima beans, thawed
2 pounds beef stew meat or chuck roast, cut into 1 1/2 inch chunks
1 (14 1/2 oz.) can diced tomatoes, undrained
1/2 cup ready-to-use beef broth
2 cloves garlic, minced
2 tablespoons paprika
1 1/2 teaspoons salt
1/2 cup instant mashed potato flakes
1 cup sour cream
warm buttered egg noodles (optional, for serving)

In a slow cooker, combine the potatoes, onions, carrots, and lima beans; mix well.

In a large bowl, combine the meat, tomatoes, broth, garlic, paprika, and salt; place over the vegetables in the slow cooker.

Cover and cook on the Low setting for 8 to 10 hours, or until meat is fork-tender.

Stir in the potato flakes until well mixed and the stew has thickened. Just before serving, stir in the sour cream.

Although this is a hearty meal by itself, serving it over warm buttered egg noodles creates a real Hungarian delight!

Makes 4 servings
Source: Mr. Food One Pot, One Meal by Art Ginsburg