German Stew
Yield
12 servingsPrep
10 minCook
2 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 8 ½ | cups |
beef stock
|
|
| ½ | cup |
white vinegar
|
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | pounds |
potatoes
peeled, cut into large chunks |
|
| 1 | cup |
onions
sliced |
|
| 3 | pounds |
stewing beef
cut into 1 inch cubes |
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | cups |
carrots
sliced |
|
| 1 | teaspoon |
dill weed
crushed |
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | l |
beef stock
|
|
| 118 | ml |
white vinegar
|
|
| 1E+1 | ml |
salt
|
|
| 680.4 | g |
potatoes
peeled, cut into large chunks |
|
| 237 | ml |
onions
sliced |
|
| 1.4 | kg |
stewing beef
cut into 1 inch cubes |
|
| 15 | ml |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 473 | ml |
carrots
sliced |
|
| 5 | ml |
dill weed
crushed |
|
| 59 | ml |
water
|
|
| 15 | ml |
all-purpose flour
|
|
Directions
Heat oil in lage saucepan.
Add onion and garlic, sauté until tender, about 5 minutes.
Remove with slotted spoon.
Add beef, sauté until browned on all sides.
Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf.
Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender.
Add potatoes, carrots and dill.
Simmer covered until meat and vegetables are tender, about 20 minutes.
Refrigerate overnight.
Remove layer of fat. Simmer, stirring frequently, until heated through.
Mix flour and ¼ cup water.
Stir in stew, mix well. Cook and stir about 2 minutes until thickened.
