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Ingredients
2 Tablespoons brown sugar
2 Large onions, chopped
4 Garlic cloves, minced
1 Red pepper, chopped
2 Carrots, peeled & thinly sliced
3 Tablespoons butter
1 (16 oz) Can stewed tomatoes, chopped
3 (10 1/2 oz) Cans chicken broth
1 1/2 Pounds lean boneless beef or veal, cut into 3/4" cubes
Salt & pepper to taste
2 Potatoes, cut into small dice
1 Cup sour cream
Instructions
In a Dutch oven casserole, saut� first 6 ingredients together until onions are transparent. Add the next 5 ingredients and bring the mixture to a boil. Cover pan and lower the heat and simmer mixture for about 1 1/2 hours. Cooking time will depend on the choice of meat. About 30 minutes before meat is tender, add the potatoes and continue cooking. When meat and potatoes are tender, stir in the sour cream. Heat the soup, but don't let it boil. Serve in deep bowls with crust bread and creamy sweet butter.
Note: This soup is excellent when made a day earlier and stored in the refrigerator. However, add the sour cream just before serving. This soup is very thick, almost a stew. It is a lovely main course for dinner and it is a grand choice for a frosty night when the weather is roaring outside. Be sure to serve some crusty bread to dip in the delicious broth.