Wednesday, September 16

German Beef Stew

German Beef Stew
(Fandrich Family Heritage Cookbook)

2 Tbsp oil
1 clove garlic, crushed
1 cup onions, diced

Saute garlic and onions in oil until tender. Set aside.

3 lb stew beef, cut into small cubes

Saute beef until brown on all sides. I like to sprinkle a little salt and pepper as it's browning. Then return onions to the pot.

8 1/2 cups beef broth or water
1/4 cup white vinegar
  1 Tbsp sugar
1 bay leaf
1 - 2 Tbsp fresh dill, chopped
1 - 2 tsp salt (to your taste)

Bring to a boil. Reduce heat and simmer covered for about 1 1/2 hours, or until meat is tender. Twenty minutes before meat is done, add:

2 cups carrots, diced
1 cup fresh beans, sliced
A sprig or two more dill, chopped

Simmer until veggies are tender.
Then add to thicken:

1 - 2 Tbsp flour
1/4 cup cold water

Add to stew and cook about 2 minutes or until thickened.

4 cups cooked potatoes, boiled or mashed
(I don't always add the potatoes to the stew,
but keep them as a side dish to pour the stew over.)

Serve with Dumplings.

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