Ingredients
- 1 pound chuck roast (cut into cubes)
- Olive oil or butter (for browning)
- 2 medium yellow onions, chopped
- 10 garlic cloves, minced (I use lot because I love garlic)
- 2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted
- 6 to 8 cups beef broth (or any amount it really doesn't matter)
- 1 1/2 tablespoons worcestershire sauce
- 2 tablespoons beef boullion granules
- 7 to 10 potatoes (peeled and sliced into about 1 inch cubes
- 1 container (16 ounce) sour cream
- Salt
- Pepper
How to Make
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Step 1: Heat oil in a large pot. Season the beef cubes with salt and pepper then brown very well (this should take around 12-15 minutes). Remove to a plate and set aside.
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Step 2: Add onions and cook until softened. Add garlic, cook a few minutes,
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Step 3: Add remaining 4 ingredients and the browned beef; heat to boiling, reduce the heat Cook until the beef is tender (around 45 minutes).
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Step 4: Add potato cubes, and sour cream; cook until tender, around 15 minutes.
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Step 5: Season with salt and pepper. Serve.
We hope you enjoy this recipe!
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