- 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
- 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.
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.
Reviews for Homemade Beef Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 18, 2011
"I thought the taste was excellent. I used 1/2 price porterhouse steak and I added mushrooms."
Reviewed Jun. 23, 2008
"It was very easy and good. Giving to a friend who can't cook so she can try it"