Recipe#5740

Title: Beef Stew 06

Newsgroups: rec.food.recipes 
 From: matt@cam.org (Matt Friedman) 
 Subject: Bavarian Beef Stew 
 Organization: Communications Accessibles Montreal, Quebec Canada 
 Approved: mark@alexr.demon.co.uk 
 Date: Mon, 24 Oct 1994 21:44:00 +0000 
 Message-ID: <10241994214446um@alexr.demon.co.uk> 

I tried this the other night and it was Fantastic. It has a nice, tangy
 rich flavor.I made it without the cookie crumbs and it was still delicious
 (I don't like gingersnaps much anyways).
 2 tbsp vegatable Oil
 2 lb stewing beef, trimmed and cut into 1 1/2 inch cubes
 4 medium onions chopped
 1 clove garlic minced
 2 tbsp all purpose flour
 3 cups beef stock
 1/2 cup red wine vinegar
 2 tbsp packed brown sugar
 1 bay leaf
 1/2 cup gingersnap cookie crumbs
 salt and pepper
 In dutch over, heat oil over medium high heat. Cook beef in batches 3-4
 minutes until browned on all sides, removing beef to plate as each batch
 browns. Return beef to pot along with any juices that have accumulated on
 the plate. Sprinkle beef with onions. Reduce heat to medium-low; cook,
 covered for 5 minutes or until onions are softened. Sprinkle flour over
 meat and cook, stirring over low  heat, until well blended and flour
 starts to draw away from bottom of pot. Gradually stir in stock and
 vinegar. Bring to boil over medium-high heat, stirring all the time.
 Reduce heat to medium-low. Cook, stirring, 5 minutes. Stir in sugar and
 bay leaf. Simmer, covered, 1 to 1 1/2 hours or until beef is tender.
 Remove bay leaf and stir in gingersnap crumbs.
 Suggestion: Serve over cooked noodles.