Beef: German Beef Stew

posted by Connie 11-25-101 3:59 PM

from the Hometown Cooking Cookbook - in Ely, Minnesota.
German Beef Stew

Chopped apple and red wine are the secrets to the captivating flavor of this slow-simmering main dish. It's equally delicious ladled over noodles or simply spooned into a bowl.
Prep: 20 min.
Cooking: 1-1/2 hr.

1-1/2 lb. beef stew meat
2 Tbsp. cooking oil
1 cup shredded carrot
1 cup chopped, peeled apple
1 medium onion, sliced (1/2 cup)
1 cup water
1/3 cup dry red wine
2 tsp. instant beef bouillon granules
1 clove garlic, minced
1/2 tsp. anchovy paste (optional)
1/8 tsp. dried thyme, crushed
1 bay leaf
1/4 cup cold water
1 Tbsp. all-purpose flour
Hot cooked noodles


In a large saucepan, brown meat, half at a time, in hot oil. Drain off fat. Return all meat to saucepan. Add carrot, apple, onion, the 1 cup water, the wine, bouillon granules, garlic, anchovy paste (if desired), thyme, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours or until meat is tender. Discard bay leaf.

In a screw-top jar, shake together the 1/4 cup cold water and the flour; add to mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Serve over hot noodles. Serves 6.

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