Beef Stew Diane

By á-2323

A less peppery cousin of Hungarian goulash, with a unique Brandy accent. Serve over egg noodles with a salad on the side.

Great slowcooker recipe, with a nice tomato base. Would be even better with some added vegetables (mushrooms, green beans...) and is lovely with basmati rice.

Ingredients

• 3 tbsp flour
• 1/2 tsp pepper
• 2 lbs stew meat
• 2 tbsp cooking oil
• 2 tsp cooking oil
• 1 1/2 c chopped onion
• 14 oz can diced tomatoes (with juice)
• 1 c prepared beef broth
• 2 tbsp Worchestershire sauce
• 1/4 sour cream
• 2-3 tbsp brandy (or apple juice - I used Jack Daniels)
• 1 1/2 tsp dried parsley (or 2 tbsp fresh)

Details

Servings 8
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Combine flour and pepper in large resealable freezer bag. Add 1/2 of beef. Seal bag. Toss until coated. Repeat with remaining beef. Heat first amount of oil in large frying pan on medium. Add beef in 2 batches. Cook for 5-10 minutes per batch, stirring occasionally, until browned. Transfer to 3 1/2 to 4 quart (litre) slow cooker.

Heat second amount of oil in same pan on medium. Add onion. Cook for 5 - 10 minutes stirring often, until softened. Add to beef. Stir.

Add next 3 ingredients to beef mixture. Stir well. cover. cook on low for 8 - 9 hours or high for 4 - 4 1/2 hours.

Add remaining 3 ingredients. Stir well.