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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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A fabulous comfort food that is practically perfect during those long cold days of winter!Serve with a tossed salad for a nice meal! Ingredients:
3 1/2 lbs stew meat, cubed beef (lamb is nice, too) |
all-purpose flour, for dredging |
1 -2 tablespoon olive oil |
2 (10 ounce) cans cream of mushroom soup (can substitute 98% fat free) |
1/2 cup low-fat sour cream |
1/2 cup water |
1 teaspoon paprika |
1/4 teaspoon white pepper |
1 lb fresh carrot, chunked |
1 (16 ounce) package white pearl onions, frozen |
cooked egg noodles (whole wheat pasta or brown rice are nice too!) or cooked rice (whole wheat pasta or brown rice are nice too!) |
Directions:
1. Dredge the stew meat in the flour and then brown in the oil in a dutch oven; drain.
2. In a bowl, combine the soup, sour cream, water, paprika and pepper.
3. Pour over the stew meat in the dutch oven; cover and simmer on low 1 hour, stirring often.
4. Add carrots and onions; cover and simmer on low one more hour or until the vegetables are tender, stirring often.
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