Slow-cooker Hungarian Beef Stew

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READY IN: 10hrs 10mins
SERVES: 6
YIELD: 8 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
  • Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
  • Serve over Egg Noodles.
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