pounds boneless beef chuck shoulder, cut into bite-size pieces
2
shallots, finely chopped
3
cloves garlic, finely chopped
1
can (about 28 ounces) diced tomatoes, undrained
1
tablespoon paprika
3-1/2
cups water
1
teaspoon dried parsley flakes
1
teaspoon dried thyme leaves
2
bay leaves
3
tablespoons sour cream
Hot cooked egg noodles
1. Combine flour, 2 teaspoons salt and 1 teaspoon pepper in shallow bowl. Heat large ovenproof Dutch oven over medium-high heat. Add 1/4 cup vegetable oil. Dip pieces of beef into flour mixture; shake off excess and brown thoroughly in batches in Dutch oven. Do not crowd pan. Transfer beef to plate and set aside. Drain fat and wipe out pan.
2. Preheat oven to 325°F. Add 2 tablespoons oil to Dutch oven; cook and stir shallots and garlic over medium heat about 2 minutes. Add tomatoes with juice and paprika; simmer 2 minutes. Add reserved beef, any accumulated juices, water, parsley, thyme and bay leaves. Cover; bake about 1-1/2 hours or until beef is tender.
3. Remove from oven; simmer over medium heat 20 minutes, stirring occasionally. Reduce heat to low and stir in sour cream. Cook and stir until liquid has reduced to sauce-like consistency, about 20 minutes. Stir in remaining 1 teaspoon salt and 1 teaspoon pepper. Remove and discard bay leaves. Serve over noodles.
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