Bavarian Stew

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READY IN: 2hrs 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, heat oil over medium heat. Brown beef cubes in batches.
  • 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.
  • Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
  • Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
  • Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
  • Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
  • Season to taste with salt and pepper and discard bay leaf.
  • If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
  • To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
  • To make Red Cabbage:
  • 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.
  • 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.
  • You can freeze the cabbage in a seperate container and just thaw and reheat.
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