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Vienna Beef Stew Recipe

Ingredients

4 pounds beef stew meat, cut into cubes

2 onions, cut in half

3 parsnips, cut into 1/2 inch slices

3 carrots, cut into 1/2 inch rounds

2 stalks celery, cut into 1/2 inch strips

2 tablespoons paprika

1 green bell pepper, chopped

1 large wolf pepper, chopped into 1/2 inch strips

ground black pepper to taste

Directions

Preheat the water in a water pan or stockpot or in the microwave if you have not kept it done yet.

In a saucepan bring water to a boil. Add beef cubes and onion, cook 20 minutes over medium heat, or until beef is tender. Drain, allow to cool to room temperature, and chop.

Melt the paprika in a large skillet over medium heat. Stir in the light soy sauce, celery and bell pepper. Pour the beef cubes into a 6 quart kettle. Place carrots into the pan.

Combine the tomato-raisin mixture with the celery and parsnips; stir together. Season with black pepper, celery salt, and tomato paste. Bring all to a slow boil and cook 15 minutes, stirring occasionally until carrots are tender.