Ingredients

  • 3 tablespoons canola oil
  • 1 pound mushrooms (halved)
  • 2 1/2 pounds beef stew meat
  • 2 onions (thinly sliced)
  • 2 tablespoons tomato paste
  • 3 teaspoons paprika (mild)
  • 1 1/3 pounds small potatoes (halved)
  • 2 red peppers (seeded and coarsely chopped)
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 1 tablespoon chopped parsley

Directions

  1. Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Add the mushrooms and sauté for about 4 mins until golden. Remove from the pan and set aside. Heat the remaining 2 tbsp oil in the pan on high heat. Add the beef in batches and brown on all sides. Remove from the pan and set aside. Add the onions to the pan and sauté for 5 mins.
  2. Stir in the tomato paste and paprika. Add half of the potatoes and peppers and cook for 1 min. Add 6 cups water and mix well, scraping any browned bits from the bottom of the pan. Bring to a boil. Return the beef to the pan and add the bay leaf. Season with salt and freshly ground black pepper. Reduce heat to low; cover and simmer for 1 hour 20 mins, stirring occasionally.
  3. Add the remaining potatoes and peppers to the pan along with the mushrooms and cream. Simmer 20-30 mins until the beef and vegetables are tender. Garnish with parsley.
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NutritionView more

350Calories
Sodium4%DV90mg
Fat26%DV17g
Protein18%DV9g
Carbs14%DV41g
Fiber28%DV7g

PER SERVING *

Calories350Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat5g25%
Trans Fat
Cholesterol25mg8%
Sodium90mg4%
Potassium1350mg39%
Protein9g18%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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