Braised beef stew with red wine, beef broth, tomato, paprika and caraway seeds. Served on egg noodles with a dollop of sour cream.
Prep Time: 10 minutesminutes
Cook Time: 4 hourshours
Total Time: 4 hourshours10 minutesminutes
Servings: 8
Ingredients
2tbspoil
1/4cupflour
1tbsppaprika
1tspsalt
1/2tspblack pepper
3poundsstewing beefcubed
1onion, thinly sliced
2garlic cloves, minced
1 1/2cupsred wine
3cupsbeef broth
2cupscrushed tomatoes
1tspcaraway seeds
3tbsppaprika
1tspsalt
1/2tsppepper
1/4cupsour cream
2tbspfresh parsley, minced
1poundegg noodles, cooked and strained
Instructions
Preheat oven to 325F.
Whisk together the flour, salt, black pepper, and paprika. Toss cubed beef in the flour and spices until coated. Dust off any excess flour.
Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two. Remove the beef from the pan and set aside on a plate
Add the onions and garlic to the pan and sauté them for a couple minutes.
Pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.
If not sautéing in a dutch oven, transfer to a roasting pot. Otherwise, keep everything in the dutch oven. Stir in the beef broth, crushed tomatoes, caraway seeds, paprika salt and pepper, as well as the cooked beef that has been set aside.
Cook in the oven for 3-4 hours.
Serve on egg noodles with a dollop of sour cream. Garnish with fresh parsley