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Germantown Beef Stew

1 1/2 cup sliced onions
2 tablespoons vegetable oil
11/2 pounds lean beef chuck, cut into 1 1/2 inch cubes
2 3/4 cup water
1 cup apple juice
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 large carrots, sliced
1 1/2 cups (about 9 ounces) halved pitted prunes
1/4 cup cider vinegar
1 1/2 tablespoons flour
1/2 teaspoon ginger
3 tablespoons chopped parsley


In Dutch oven saute onions in oil over MEDIUM heat 5 minutes. Increase heat to HIGH; add beef and stir until browned, about 10 minutes. Add water, juice, salt, pepper and bay leaf. Bring to boil; reduce heat and SIMMER about 1 1/2 hours, stirring occasionally, until beef is nearly tender. Add carrots; SIMMER 15 minutes. Add prunes; SIMMER 10 minutes more. In a small bowl combine vinegar, flour and ginger; mix until smooth. Gradually stir into beef mixture; SIMMER 10 minutes. Stir in parsley just before serving. Makes 4 to 6 servings.


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