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Homemade Beef Stew Recipe

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—Robert Fallon, Sayville, New York

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Homemade Beef Stew Recipe

Prep: 5 min. Cook: 2-3/4 hours

Yield: 4 Servings

5 165 170

Ingredients

1 pound boneless beef chuck roast or boneless beef rump roast, cut into 1-inch pieces
2 tablespoons canola oil
1/2 cup sliced onion
1 garlic clove, minced
1/3 cup ketchup
2 to 4 tablespoons Worcestershire sauce
1/2 teaspoon white vinegar
1/2 teaspoon brown sugar
1-1/4 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground mustard
Dash crushed red pepper flakes
1-2/3 cups water, divided
1 tablespoon all-purpose flour
Hot cooked egg noodles

Directions

In a Dutch oven, brown beef in oil over medium-high heat. Add onion and garlic; cook until tender.
In a small bowl, combine the ketchup, Worcestershire sauce, vinegar, brown sugar, seasonings and 1-1/2 cups water. Stir into beef. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
Combine flour and remaining water; gradually stir into beef mixture. Cook and stir for 2-3 minutes or until thickened. Serve with noodles. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 298 calories, 18 g fat (5 g saturated fat), 74 mg cholesterol, 958 mg sodium, 11 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Hungarian Goulash in Reminisce May/June 1992, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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