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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Found a couple of other recipes and then did my thing, You just can't believe how different this is from regular stew. My husband told me to be sure not to lose this recipes of mine Ingredients:
4 pounds of boneless beef chuck roast, cut into 1/2-3/4 pieces (i cut off the fat from the sides and put that in the pot for flavor) |
1 small package of baby carrots, cut in half |
2-3 large red peppers, slices |
2 large onions sliced thin |
2 (8 oz) pkgs sliced mushrooms ( i used portabello) |
2/3 cup flour |
3 tbsp sweet paprika |
3 tbsp (hot) or smoked paprika ( used smoked) |
1 tsp salt |
1 tsp thyme |
1 tsp pepper |
1 cup chili or seafood sauce (yes, seafood sauce) heinze i used |
1 (32 oz) container of beef broth |
1/2 cup red wine |
1 pkg dry onion soup mix |
1 (8 oz) sour cream |
1 (16 oz) wide noodles |
Directions:
1. In a 6-8 quart slow cooker, put beef, carrots, onion & red pepper
2. Add flour, paprikas, salt, thyme and pepper, toss over beef and vegetables till coated
3. Add chili sauce, broth & wine and mix well, Pour over meat/veggies
4. Cover and cook on high setting for the first 4 hours till hot and bubbly
5. Lower temp to low and continue cooking for another 4 hours till meat is tender and veggies are cooked to your likings
6. Add mushrooms in the 7th hours and continue cooking with them in the pot
7. Add sour cream 1/2 hour before serving on low and mix thoroughly
8. Cook noodles and serve with stew
9. Nice warm buttered rolls or bread for dipping is recommended
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