Bavarian Beef Stew

  • 2 Tbsp Oil
  • 2 lbs Stewing beef; 1-inch cubes
  • 4 md Onions; chopped
  • 1 Garlic; minced
  • 2 Tbsp Flour
  • 3 cup Beef stock
  • 1/2 cup Red wine vinegar
  • 2 Tbsp Packed brown sugar
  • 1 Bay leaf
  • 1/2 cup Gingersnap cookie crumbs; (8 cookies)
  • 1 ds Salt and pepper image placeholder

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. 3. 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.

Servings: 6
Submitted by: Recipe Group Member