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Bavarian Stew

Bavarian Stew
This dish has delighted guests as well as family. I don’t remember where this recipe came from, but it has been a family favorite for many years. It’s an excellent German dish, similar to sauerbraten, but you don’t have to marinate the meat for several days. The meat is very flavorful and tender.
2 ServingsPrep: 15 min. Cook: 1-3/4 hours

Ingredients

  • 3/4 pound beef stew meat, cut into 3/4-inch cubes
  • 1 tablespoon canola oil
  • 1-1/4 cups beef broth
  • 1/3 cup thinly sliced onion
  • 1 bay leaf
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon pepper
  • 1/4 to 1/3 cup white vinegar
  • 1/2 teaspoon sugar
  • 1/4 medium head red cabbage, cut into 2 wedges
  • 1/4 to 1/3 cup crushed gingersnap cookies (about 8 cookies)

Directions

  • In a large saucepan, cook beef in oil until browned; drain. Stir in
  • the broth, onion, bay leaf, caraway seeds and pepper. Bring to a
  • boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is
  • almost tender.
  • Combine vinegar and sugar; stir into beef mixture. Place cabbage on
  • top of meat mixture. Bring to a boil. Reduce heat; cover and simmer
  • for 18-22 minutes or until meat and cabbage are tender.
  • Remove beef and cabbage; keep warm. Discard bay leaf. Stir
  • gingersnaps into cooking liquid; cook and stir until thickened. Stir
  • in beef. Serve with cabbage. Yield: 2 servings.
© Taste of Home 2013

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Bavarian Stew (continued)

Nutrition Facts: 1 serving equals 391 calories, 20 g fat (5 g saturated fat), 106 mg cholesterol, 701 mg sodium, 16 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013