Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A fabulous comfort food that is practically perfect during those long cold days of winter!Serve with a tossed salad for a nice meal!

Ingredients Nutrition

  • 3 12 lbs stew meat, cubed beef (lamb is nice, too)
  • all-purpose flour, for dredging
  • 1 -2 tablespoon olive oil
  • 2 (10 ounce) cans cream of mushroom soup (can substitute 98% fat free)
  • 12 cup low-fat sour cream
  • 12 cup water
  • 1 teaspoon paprika
  • 14 teaspoon white pepper
  • 1 lb fresh carrot, chunked
  • 1 (16 ounce) package white pearl onions, frozen
  • cooked egg noodles (whole wheat pasta or brown rice are nice too!) or cooked rice (whole wheat pasta or brown rice are nice too!)

Directions

  1. Dredge the stew meat in the flour and then brown in the oil in a dutch oven; drain.
  2. In a bowl, combine the soup, sour cream, water, paprika and pepper.
  3. Pour over the stew meat in the dutch oven; cover and simmer on low 1 hour, stirring often.
  4. Add carrots and onions; cover and simmer on low one more hour or until the vegetables are tender, stirring often.

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