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| January 27, 2010 | |
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Ingredients |
Instructions |
| 1-1/4 lbs. Beef Stew, cubed |
In a large slow cooker or crock pot, combine beef, carrots, onions, potatoes, red wine, water, tomato paste, soup mix, paprika, and caraway seeds. Cover and cook on low for 8 hrs. Turn off cooker, stir in sour cream. Serve warm. Makes 8 servings. |
| 1 lb. Fresh Carrots, cut into thin disks | |
| 2 med. Onions, chopped | |
| 3 cups Whipped Potatoes, peeled & cubed | |
| 1/2 cup Red Cooking Wine | |
| 1-1/2 cups Water | |
| 1 can Tomato Paste (6 oz.) | |
| 1 tbsp. Paprika | |
| 1 envelope Dry Onion-Mushroom Soup Mix | |
| 1 tsp. Caraway Seeds | |
| 1 cup Reduced-Fat Sour Cream | |
