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- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 10
- 1 onion, chopped
- 1 teaspoon paprika
- 2 cups water
- 1 teaspoon white sugar
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 2 beef bouillon cubes
- 3 tablespoons olive oil, divided
- 2 1/4 pounds beef stew meat, cut into 1 1/2-inch chunks
- 3 tomatoes, diced
- 2 potatoes, quartered
- 2 carrots, cut in chunks
- 3/4 (6 ounce) package frozen peas
- 1 red bell pepper, cut into chunks
- 1 (3 ounce) can liver spread
- 1 tablespoon vinegar, or to taste
- Carbohydrate 14.7
- Cholesterol 75
- Fat 12.5
- Protein 22.3
- Sodium 319
- Calories 263 calories;
Combine beef stew meat, water, and beef bouillon in a pot; bring to a boil. Boil until tender, 45 to 60 minutes. Heat olive oil in a large pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika, salt, and pepper. Add tomatoes; bring to a boil and cook until tender, about 5 minutes. Add the boiled beef and all but 1/2 cup of the broth. Heat remaining olive oil in a skillet over medium-high heat. Add potatoes; cook and stir until browned, 5 to 7 minutes. Add to the beef mixture. Add carrots, peas, and red bell pepper. Saute until vegetables are tender, about 5 minutes. Mix liver spread, vinegar, sugar, and reserved beef broth together in a bowl. Pour mixture into the pot with the beef; add the sauteed vegetables. Mix and continue cooking until flavors combine, about 5 minutes more.
