Jun 011999
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This is very different from typical stew. It can cook by itself on Assembly Day! Great as leftovers!
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Lean stew beef

2 lbs.

4 lbs.

6 lbs.

8 lbs.

10 lbs.

12 lbs.

Olive oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Salt and pepper to taste

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Minced garlic

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Tomato paste

6 oz.

12 oz.

18 oz.

24 oz.

30 oz.

36 oz.


1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.


1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Assembly Directions:
Place the olive oil in a large skillet over medium high heat. Brown the stew beef in the olive oil. Season with salt, pepper, and
paprika. Stir well and add garlic, tomato paste, allspice and water. Reduce the heat to simmer and cook covered 2 hours or in
crock pot 6-8 hours.

Freezing Directions:
Cool, label, and freeze in bags or rigid containers.

Serving Directions:
Thaw and place stew mixture in a large saucepan. Scrub and cube one potato per person and add to stew mixture. Simmer over medium/low heat. Cook until potatoes are tender, about 15 minutes.
Option: Meat and sauce may be served over mashed, or baked potatoes.
Optional Crock Pot Directions: Place stew and potatoes in a crock pot and simmer 3-4 hours.

Nutritional Info: Hungarian Stew
Salt and pepper are not included in the analysis.
Per Serving: 394 Calories; 27g Fat (62.2% calories from fat); 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 502mg Sodium.
Exchanges: 4-1/2 Lean Meat; 1 Vegetable; 2-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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