Shelly's Recipe

ALPINE BEEF STEW

Category: Stews

1 (2 1/2 lbs) boneless chuck, trimmed and cut into 1 inch cubes
3 cups chopped onions
1-2 cloves garlic, minced
1 tbsp vegetable oil
1 (8 oz) can tomato sauce
1 1/2 tsp caraway seeds and salt
1 tsp dill seeds
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
2 tbsp packed brown sugar
1 cup sour cream
Hot cooked noodles

Saute meat, onion and garlic in hot oil in a Dutch oven until beef is browned. Add next 7 ingredients. Reduce heat and simmer, stirring occasionally for 1 hour and 30 minutes or until meat is tender. Stir in sour cream; cook, stirring often, just until heated through. (Do not allow to boil.) Serve over cooked noodles. Serves 4