Recipe#11341

Title: Beef Stew 03

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

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.