Rating: 2.63 stars
30 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 5
  • 30 Ratings

Serve this rich beef stew over egg noodles on day two.

Martha Stewart Living, December/January 2015

Gallery

Credit: Bryan Gardner

Recipe Summary

prep:
30 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.

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  • Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.

  • Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper.

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Reviews

30 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 5