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Bavarian Beef Stew
2 tb Oil
2 lb Stewing beef; 4-cm cubes
4 md Onions; chopped
1 Garlic; minced
2 tb Flour
3 c Beef stock
1/2 c Red wine vinegar
2 tb Packed brown sugar
1 Bay leaf
1/2 c Gingersnap cookie crumbs; (8 cookies)
1 ds Salt & pepper
In dutch oven on med-high, heat oil and cook beef in batches 3-4 mins until browned on all sides.
Return all beef to pot along with any juices that have accumulated on plate. Sprinkle with onions and garlic and reduce heat to med-low. Cook, covered, 5 mins until onions are softened.
Sprinkle flour over meat and cook, stirring over low until well-blended and flour starts to draw away from bottom of pot. Gradually stir in stock and venegar. Bring to boil over med-high, stirring constantly.
Reduce heat to med-low and stir 5 mins. Stir in sugar and bay leaf. Simmer, covered, 60-90 mins until beef is tender. Discard bay leaf, stir in crumbs and serve.
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