MAKE AHEAD HUNGARIAN BEEF STEW


3 medium potatoes, peeled and cut into 1-inch chunks
2 large onions cut into large chunks
5 medium carrots cut in 1-inch chunks
1 (10-oz.) package frozen lima beans, thawed
2 lbs. beef stew meat or boneless chuck roast, cut into 1-1/2-inch chunks
1 (14-5-oz.) diced tomatoes, undrained
½ cup beef broth
2 garlic cloves, minced
2 tablespoons paprika
1-1/2 teaspoons salt
½ cup instance mashes potato flakes
1 cup sour cream


1. In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onion, carrots, and lima beans; mix well.

2. In a large bowl, combine meat, tomatoes, broth, garlic, paprika, salt; place over vegetables in slow cooker.

3. Cover and cook on LOW setting 8 to 10 hours, or until meat is cooked through and fork tender.

4. Stir in potato flakes, until well mixed and stew has thickened. Just before serving, stir in sour cream.

Notes:

Although this is a hearty meal by itself, serving it over buttered egg noodles creates a real Hungarian delight.