Tara’s Hungarian Beef Stew

Ingredients

3 1/2 lbs boneless chuck eye roast (cut into 1/2 inch pieces

1 (12 oz) jar roasted red peppers

1/3 cup paprika

2 tbsp tomato paste

1 tbsp white vinegar

2 tbsp vegetable oil

6 medium onions, minced (6 cups)

4 large carrots, cut into 1 inch rounds (about 2 cups)

1 bay leaf

1 cup beef broth

1/4 cup sour cream

Directions

Adjust oven rack to lower position and heat to 325
Sprinkle meat evenly with salt and let sit for 15 minutes
Process roasted red peppers, paprika, tomato paste, and 2 tsp vinegar in food processor until smooth
Combine oil, onions and 1 tsp salt in Dutch oven, over medium heat, cook down onions till soft (8-10 minutes)
Stir in paprika mixture (2 minutes)
Add beef, carrots, and bay leaf. Stir until coated. Cover pot and transfer to oven.
Cook until meat is almost tender. (2 1/2 hours) stirring every 30 minutes. Add enough beef broth that the surface of the liquid is 1/4 inch from top of meat. Cook 30 minutes longer.
Skim fat from top using a wide spoon.
Stir in remaining 1 tsp vinegar and sour cream. Remove bay leaf, serve over egg noodles.

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