Beef Stew Diane

A less peppery cousin of Hungarian goulash, with a unique brandy accent. Serve over egg noodles with a salad on the side.

3 tbsp. all purpose flour
1/2 tsp. pepper
2 lbs. beef stew meat
2 tbsp. cooking oil
2 tsp. cooking oil
1 1/2 cups chopped onion
14 oz. can of diced tomatoes (with juice)
1 cup prepared beef broth
2 tbsp. worcestershire sauce
1/4 cup sour cream
2 - 3 tbsp. brandy (or apple juice)
2 tbsp. chopped fresh parsley (or 1 1/2 tsp. dried)
Serves 8
Combine flour and peper in large resealable freezer bag.
Add 1/2 of beef.
Seal bag.
Toss until coated.
Repeat with remaining beef.
Heat first amount of cooking oil in large frying pan on medium.
Add beef in 2 batches.
Cook for 5 to 10 minutes per batch, stirring occasionally, until browned.
Transfer to 3 1/2 to 4 quart slow cooker.
Heat second amount of cooking oil in same frying pan on medium.
Add onion.
Cook for 5 to 10 minutes, stirring often, until softened.
Add to beef.
Stir.
Ad next 3 ingredients to beef mixture.
Stir well.
Cover.
Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Add remaining 3 ingredients.
Stir well.

Make Ahead:
The night before, chop onion and prepare tomato mixture.
Chill overnight in separate covered bowls.
Assemble and cook as directed.