| Prep Time | 20 minutes |
| Cook Time | 4-6 hours |
| Servings |
people
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Ingredients
- 2 Tablespoons Bacon Grease Or Lard or Butter
- 1 Cup Onion Chopped
- 2 Tablespoons Hungarian Paprika
- 2 Cloves garlic
- 2 Pounds Beef Stew Meat Cubed
- 1 Teaspoon salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Caraway Seeds
- 2 Cups Daikon Radish Cubed
- 1 Green Pepper Or Yellow, chopped
- 2 Stalks celery Sliced
- 1 15 ounce Can Diced Tomatoes
- 1 1/2 Cups Chicken Broth Or Beef
- 1 Bay Leaf
Ingredients
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Instructions
- Heat grease or lard in a large sauté pan over medium heat until melted and hot. Add onions and cook, stirring frequently, until translucent. Add paprika and garlic and stir in until fragrant, about 1 minutes.
- Add cubed beef and brown all over. Stir in salt, pepper and caraway seeds. Transfer mixture to a 6 quart slow cooker.
- Add radish, pepper, celery, tomatoes, broth, and bay leaf. Mix to combine. Cook on high for 4 hours or low for 6 hours. Serve as soup, or over zucchini noodles.
- Cook's Notes: As with many stews, I found this to be much better the second and third day. Make it ahead!
Recipe Notes
Serves 8. Each serving has 8.33 g of carbs and 2.81 g of fiber. Total NET CARBS = 5.52 g.
Food energy: 345kcal Total fat: 23.88g Calories from fat: 214 Cholesterol: 3mg Carbohydrate: 8.33g Total dietary fiber: 2.81g Protein: 23.84g
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