A traditional spicy stew with beef, bell peppers, potatoes, tomatoes and spices. Served with sour cream on top, bread and a cucumber salad on the side.
NOTE: If using a tougher cut of beef like chuck or round, cook the beef in the broth first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender. A well-marbled cut like chuck will produce the most flavor while a leaner cut will cook faster.
Serves 8
Prep Time: 20 minutes
Cook Time: 2 hours
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