Serves: 7
Total Calories: 1,554

1 pound boneless stew meat, cut into 1/2-inch cubes
2/3 cup chopped onion
2 - 3 tablespoons cooking oil
2 tablespoons flour
1 tablespoon Hungarian paprika (no substitute)
2 teaspoons minced garlic
3 (14 1/2-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (14-ounce) can sliced carrots, drained
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon each: marjoram, caraway seeds, and black pepper
6 new potatoes, cubed

Brown beef and onion in oil in a 5-quart dutch oven; cook over medium-high heat about 5 minutes. Add flour, paprika, and garlic. Cook 3 minutes. Stir in remaining ingredients except potatoes. Bring to a boil; reduce heat. Simmer, covered, 1 hour, stirring occasionally. Add potatoes; simmer, covered, 25–30 minutes, or till potatoes are tender. Remove bay leaf.

Nutritional Facts:

Serves: 7
Total Calories: 1,554
Calories from Fat: 103

More Recipes from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook:
Mama’s Old-Fashioned Stew
Two-Step Stew
Easy Oven Stew
Slow Oven Stew
Burgundy Bacon Beef Stew
Cola Beef Stew
Porky Pig Black Bean Stew
Cantastic Taco Bean Stew
Southwest Chicken Stew
Good, Good Goulash
Hungarian Goulash