Your folders
Your folders
Export 13 ingredients for grocery delivery
Heat the oil in a 5-quart Dutch oven over medium. Add the onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase the heat to high. Add the beef, and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in the paprika, marjoram, caraway, and garlic, and cook until fragrant, about 2 minutes. Add the carrots, parsnips, and 5 cups water. Bring to a boil, then reduce heat to medium and simmer, covered, until the beef is nearly tender, about 40–50 minutes. Add the potatoes and cook, uncovered, until tender, about 25 minutes. Stir in the tomatoes and peppers; cook for 10 minutes. Season with salt and pepper. Serve, with rye bread if desired.
Your folders
blackstoneproducts.com
Your folders
myrecipes.com
Your folders
cheekykitchen.com
25 minutes
Your folders
cheekykitchen.com
Your folders
homechefworld.com
40 minutes
Your folders
sweetpeaskitchen.com
5.0
(1)
7 minutes
Your folders
cleobuttera.com
4.8
(7)
55 minutes
Your folders
foodnetwork.com
4.0
(1)
Your folders
savvy-planet.com
5.0
(9)
45 minutes
Your folders
ricos.com
3.8
(281)
5 minutes
Your folders
therecipecritic.com
4.5
(4)
Your folders
somethingaboutsandwiches.com
5.0
(2)
10 minutes
Your folders
pepperspice.ca
5.0
(1)
12 minutes
Your folders
allrecipes.com
4.7
(2.2k)
1 hours
Your folders
food.com
5.0
(103)
20 minutes
Your folders
foodtalkdaily.com
20 minutes
Your folders
bakeschool.com
5.0
(1)
60 minutes
Your folders
bakingituptoyou.com
5.0
(20)
50 minutes
Your folders
food.com
5.0
(513)
8 minutes