German Beef Stew

Submitted by United Church of God on Fri, 2011-04-29 15:16
Printer-friendly version
No votes yet

Description

The distinctive flavor of poppy seeds accents this hearty beef stew.

Summary

Yield
Servings
Source

Louise Dombrowski, Cleveland, Ohio

Prep time2 hours

Ingredients

2Tablespoonoil
1 1⁄2Poundbeef stew meat (cut in 1-inch cubes)
1Cupapple (peeled and shredded)
1⁄2Cupcarrot (shredded)
1⁄2Cuponion (chopped)
1⁄2Cupwater
1⁄3Cupdry red wine
1Clovegarlic (minced)
2Ouncebeef bouillon cubes
1 bay leaf (small)
1⁄8Teaspoonthyme (crushed)
4Teaspooncornstarch
1⁄4Cupcold water
  poppy seeds

Instructions

Put oil in Dutch oven. Add stew meat and brown. Add remaining ingredients, except for cornstarch and ¼ cup cold water. Cover and cook on low heat for 2 hours until meat is tender. Remove bay leaf. Combine cornstarch and ¼ cup water, add to beef mixture. Cook and stir until thickened. Serve over hot noodles. Serves 4.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments
© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading