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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I don't know where my grandma found this recipe but it is one of the family favorites! We always called it Ketchup Stew. I know, it sounds weird, but it is truly the best stew I have ever had! Great for cold winter nights. Serve with a salad and buttered bread! Ingredients:
2 lbs chuck roast, trimmed of fat and cut into bite sized pieces |
4 potatoes, chunked into 2 inch pieces |
2 cups baby carrots |
1 medium onion, chopped |
2 cups ketchup |
2 tablespoons paprika |
1/2 tablespoon garlic powder |
cornstarch, for a roux |
salt and pepper |
water |
Directions:
1. In a large pan, season beef with garlic powder, salt and pepper and cook until browned.
2. Place in a large pot, adding water until meat is covered.
3. Add ketchup, paprika and onion, stirring until ketchup is dissolved.
4. Bring to a boil, then lower heat and cover.
5. Simmer for 45 minutes-1 hour, until meat is tender.
6. Remove meat from pot.
7. Add carrots to sauce, which should be thickening up a little and simmer, covered for 15 minutes.
8. Add potatoes and simmer for another 30-45 minutes until veggies are tender. (Can add more water if running low, but will need to add a bit more ketchup also.).
9. If needed, make a roux with cornstarch and water and thicken the sauce to your liking.
10. Add meat back to pot and heat through.
11. Enjoy!
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