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Hungarian Beef Stew

3 potatoes, peeled and cut into 1-inch chunks
2 onions, cut into large chunks
5 carrots, cut into 1" chunks
10 oz. pkg. frozen lima beans, thawed
2 pounds beef stew meat or chuck roast, cut into 1 1/2 inch chunks
14 1/2 oz can diced tomatoes, undrained
1/2 cup ready-to-use beef broth
2 cloves garlic, minced
2 tablespoons paprika
1 1/2 teaspoons salt
1/2 cup instant mashed potato flakes
1 cup sour cream

In a slow cooker, combine the potatoes, onions, carrots, and lima
beans; mix well. In a large bowl, combine the meat, tomatoes, broth,
garlic, paprika, and salt; place over the vegetables in the slow
cooker. Cover and cook on the Low setting for 8 to 10 hours, or
until meat is fork-tender. Stir in the potato flakes until well
mixed and the stew has thickened. Just before serving, stir in the
sour cream.

Serve over buttered noodles.

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