STEW RECIPES
 German Beef Stew
 

German Beef Stew

 

A cold winter's night delight...
 

1½ lbs 

 

beef stew meat, cut into 1" cubes

 

2 Tbs 

 

vegetable oil

 

1 large 

 

tart green apple, peeled and shredded

 

1 medium 

 

carrot, shredded

 

½ medium 

 

onion, sliced

 

½ cup 

 

water

 

1/3 cup 

 

dry red wine

 

½ tsp 

 

anchovy paste

 

1 clove 

 

garlic, minced

 

2 cubes 

 

beef bouillon

 

1 small 

 

bay leaf

 

1/8 tsp 

 

dried thyme, crushed

 

4 tsp 

 

cornstarch

 

¼ cup 

 

cold water

 

 

Brown meat in oil. Add apple, carrot, onion, water, wine, anchovy paste, garlic, bouillon cubes, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and the ¼ cup cold water, add to beef mixture. Cook and stir until thickened.

 

Servings: 4
 

 Recipe Source
San Francisco a la Carte- The Junior League of San Francisco




 

 

 

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