Beefy Stroganoff Stew

• 3 12 lbs stew meat, cubed beef (lamb is nice, too)
• all-purpose flour, for dredging
• 1 -2 tablespoon olive oil
• 2 (10 ounce) cans cream of mushroom soup (can substitute 98% fat free)
• 12 cup low-fat sour cream
• 12 cup water
• 1 teaspoon paprika
• 14 teaspoon white pepper
• 1 lb fresh carrot, chunked
• 1 (16 ounce) package white pearl onions, frozen
• cooked egg noodles (whole wheat pasta or brown rice are nice too!) or cooked rice (whole wheat pasta or brown rice are nice too!)

1. Dredge the stew meat in the flour and then brown in the oil in a dutch oven; drain.
2. In a bowl, combine the soup, sour cream, water, paprika and pepper.
3. Pour over the stew meat in the dutch oven; cover and simmer on low 1 hour, stirring often.
4. Add carrots and onions; cover and simmer on low one more hour or until the vegetables are tender, stirring often.

stew meat, flour, olive oil, cream of mushroom soup, lowfat sour cream, water, paprika, white pepper, fresh carrot, white pearl onions, egg noodles

Taken from www.food.com/recipe/beefy-stroganoff-stew-154643 (may not work)