Duluth Beef Stew

1 1/2 lb Boneless beef chuck flour
1 tb Oil
16 oz Refrigerated sauerkraut or 1 cn (1 1b)
1/2 ts Caraway seeds
1 Bay leaf
1/4 ts Cracked black pepper
3/4 c Plus 2 tb Dark brown sugar, packed
1 md Onion, sliced
1 Tart apple, peeled, sliced
1 cn Stewed tomatoes (14 1/2 oz.)

Trim excess fat from meat. Cut into 1-inch cubes, then dredge in flour. In 4-quart Dutch oven, heat oil. Add beef cubes; brown on all sides. Drain sauerkraut well, pressing to remove excess liquid. Spread over beef. Sprinkle with caraway seed, add bay leaf and pepper, then sprinkle with brown sugar. Add onion and apple. Pour tomatoes with liquid over all. Cover. Bake at 350 degrees F for 1 1/2 hours, or until meat is tender. Taste and correct flavoring, if needed, with additional brown sugar. Remove bay leaf before serving. Tips: Flavor improves the second day. Reheat in oven or microwave. Good served with boiled or baked potatoes, tossed green salad, rye bread.

Duluth Beef Stew printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.