Ingredients
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1 lb lean stew meat, boneless
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1/2 teaspoon marjoram
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5 cups water
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2 tablespoons flour
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1 (10 ounce) can beef broth
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3 tablespoons tomato paste
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1/2 cup red bell pepper, diced
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2 small potatoes, cubed
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1/4 cup fresh parsley, chopped
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salt
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pepper
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2 medium onions, finely chopped
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1 garlic clove, minced
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1/2 cup green bell pepper, diced
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1 tablespoon sweet Hungarian paprika
Instructions
- Cut beef into 1/2" cubes.
- In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
- Cover and simmer over medium low heat for 30 minutes.
- Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
- Stir in flour until smoothly blended.
- Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
- Gradually add in remaining 3 1/2 c water and bring to a boil.
- Add potatoes and peppers.
- Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat.
- Stir in parsley and season to taaste with salt and pepper.