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Sauerbraten Stew

 Sauerbraten Stew
"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
2 ServingsPrep: 30 min. + marinating Cook: 2 hours

Ingredients

  • 1/2 cup water
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 boneless beef chuck roast (3/4 pound), cut into 1-inch cubes
  • 3/4 teaspoon salt
  • Dash pepper
  • Dash ground nutmeg
  • 1 small onion, sliced
  • 2 teaspoons minced fresh parsley
  • 1 bay leaf
  • 3 tablespoons raisins
  • 2 teaspoons cornstarch
  • 2 tablespoons half-and-half cream
  • Hot cooked egg noodles

Directions

  • In a small saucepan, combine the water, vinegar and sugar. Cook and
  • stir over medium heat until sugar is dissolved; cool. Sprinkle beef
  • with salt, pepper and nutmeg; place in a large resealable plastic
  • bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and
  • turn to coat; refrigerate overnight.
  • Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef
  • and reserved marinade in a saucepan; bring to a boil. Reduce heat;
  • cover and simmer for 2 hours or until meat is tender.
  • Stir in raisins. Combine cornstarch and cream; stir into beef

2 of 2

Sauerbraten Stew (continued)

Directions (continued)

  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • slightly thickened. Serve over noodles. Yield: 2 servings.