Hungarian Hot Stew "hunky Stew"

READY IN: 2hrs 20mins
SERVES: 8
YIELD: 1 stew
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs chuck roast
  • 12
    tablespoon hot pepper flakes
  • 5
    carrots, cut into large pieces (about 4 chunks per carrot depending on size)
  • 3
    celery, cut into large pieces
  • 2
    green bell peppers, cut into wedges
  • 1
    large onion, cut into wedges
  • 12
    tablespoon hot pepper flakes
  • 5
    russet potatoes, cut into large chunks (quartered or so depending on size)
  • 2
    (15 ounce) cans green beans, drained
  • 2
    teaspoons garlic salt
  • 2
    teaspoons salt
  • 2
    teaspoons pepper
  • 1
    (48 ounce) can tomato juice
  • 2
    (32 ounce) cans tomato sauce
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DIRECTIONS

  • Cut meat into 2-3" chunks and put into a large pot or Dutch oven. Sprinkle with hot pepper seeds-to taste.
  • Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup. Wiggle the pan so the sauce distributes throughout.
  • Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much).
  • Cook an additional hour or so on medium-low or until the carrots are done.
  • Serve with crusty bread (for sopping-very important!) and salad.
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