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Duluth beef stew
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| Artist: |
_ |
| Categories: |
Beef, Entrees, Meats, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Boneless beef chuck | | | Flour | | 1
| tbsp | Oil | | 16
| oz | Refrigerated sauerkraut or | | 1
| can | (1 1b) | | 1/2
| tsp | Caraway seeds | | 1
| | Bay leaf | | 1/4
| tsp | Cracked black pepper | | 3/4
| cup | Plus | | 2
| tbsp | Dark brown sugar, packed | | 1
| med | Onion, sliced | | 1
| | Tart apple, peeled, sliced | | 1
| can | Stewed tomatoes (14 ?oz. |
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Procedures:
| 1 | Trim excess fat from meat. | | 2 | Cut into 1-inch cubes, then dredge in flour. | | 3 | In 4-quart dutch oven, heat oil. | | 4 | Add beef cubes; brown on all sides. | | 5 | Drain sauerkraut well, pressing to remove excess liquid. | | 6 | Spread over beef. | | 7 | Sprinkle with caraway seed, add bay leaf and pepper, then sprinkle with brown sugar. | | 8 | Add onion and apple. | | 9 | Pour tomatoes with liquid over all. | | 10 | Cover. | | 11 | Bake at 350 °F for 1 ?hours, or until meat is tender. | | 12 | Taste and correct flavoring, if needed, with additional brown sugar. | | 13 | Remove bay leaf before serving. | | 14 | Tips: flavor improves the second day. | | 15 | Reheat in oven or microwave. | | 16 | Good served with boiled or baked potatoes, tossed green salad, rye bread |
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