Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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