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Caraway Beef Stew

Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick Or 110 Grams)
  Chuck 3 Pound, cut into 1-inch cubes (Sirloin / Top Round)
  Onions 12 Medium, sliced
  Sweet paprika 2 Tablespoon
  Caraway seeds 1 Tablespoon
  Marjoram 1 Tablespoon
  Salt 2 Teaspoon
  Lemon juice 1 Tablespoon (Juice Of 1/2 Lemon)
  Garlic 1 Clove (5 gm), crushed (Large Clove)
  Dry red wine 1⁄2 Cup (8 tbs)
  Flour 1 Tablespoon
  Tomato paste 1 Tablespoon
  Chopped parsley 2 Tablespoon (For Garnish)
Directions

In a large stewpot or Dutch oven, melt butter until it bubbles.
Add-meat all at once, turning until cooked on all sides.
Mix in onions and half each of paprika, caraway marjoram, salt and lemon juice.
Add garlic clove, if desired, and wine.
Stirring occasionally, simmer uncovered until cubes of meat are tender, about 1 1/2 to 2 hours.
Blend in remaining paprika, caraway marjoram, salt, lemon juice, and flour mixed with tomato paste and a bit of liquid from the stew.
Simmer 15 minutes more.
Garnish stew with parsley.
May be prepared the night before and then reheated.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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