- 3 lb boneless beef chuck, blade or 1.5 kg
- cross rib roast, cut into 1-inch
- (2.5 cm) cubes
- 1 tbsp vegetable oil 15 mL
- 3 onions, thinly sliced 3
- 4 cloves garlic, minced 4
- 1 tsp dried marjoram or oregano 5 mL
- 1 tsp caraway seeds (optional) 5 mL
- Salt and pepper
- 2 tbsp tomato paste 30 mL
- 1⁄4 cup all-purpose flour 60 mL
- 11⁄2 cups beef broth 375 mL
- 1⁄4 cup tomato-based chili sauce 60 mL
- 1 tbsp sweet paprika 15 mL
- 1 tbsp freshly squeezed lemon juice 15 mL
- 1 red bell pepper, thinly sliced 1
- 2 tbsp chopped fresh dill or parsley 30 mL
- Sour cream
Serves 6.
Notes
- We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.: We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.
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shared on facebook
pin post
shared on
facebook linkup --- cbb ct --- 3/17 -- done
wined down wednesday
facebook linkup === cbb fb like and ct === 4/4 --- done
over the moon
farmhouse friday
facebook linkup ===blog and social media === 4/11
facebook linkup === tweeting 4 us -- #1 === 4/12 --- done
over the moon party
facebook linkup --- cbb rt --- 4/14
I haven't had this for years. It looks so delicious!
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