Bavarian Stew

from "The Best Freezer Cookbook". This is good over egg noodles.

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• Stew

• 2  lbs stewing beef, cut into 1-1/2 inch cubes
• 2  tablespoons  vegetable oil
• 2  cups  chopped onions
• 1  garlic clove, minced
• 2  tablespoons all-purpose flour
• 3  cups  beef stock
• 1⁄2 cup red wine vinegar
• 1⁄4 cup molasses
• 2  tablespoons brown sugar
• 2  teaspoons caraway seeds
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1  bay leaf
•  salt & freshly ground black pepper

• Red Cabbage

• 2  tablespoons butter
• 6  cups  shredded red cabbage
• 2  apples, peeled, cored and sliced
• 1⁄2 cup  chopped onion
• 1  cup hot water
• 1⁄4 cup brown sugar
• 2  tablespoons red wine vinegar
• 1  bay leaf

Directions

1. In a large pot, heat oil over medium heat. Brown beef cubes in batches.
2. Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
3. Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
4. Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
5. Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
6. Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
7. Season to taste with salt and pepper and discard bay leaf.
8. If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
9. To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
10. To make Red Cabbage:
11. In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
12. Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
13. You can freeze the cabbage in a seperate container and just thaw and reheat.