Duluth beef stew

4 servings

Ingredients

Quantity Ingredient
1½ pounds Boneless beef chuck
Flour
1 tablespoon Oil
16 ounces Refrigerated sauerkraut or
1 can (1 1b)
½ teaspoon Caraway seeds
1 Bay leaf
¼ teaspoon Cracked black pepper
¾ cup Plus
2 tablespoons Dark brown sugar, packed
1 medium Onion, sliced
1 Tart apple, peeled, sliced
1 can Stewed tomatoes (14 1/2 oz.

Directions

Trim excess fat from meat. Cut into 1-inch cubes, then dredge in flour. In 4-quart Dutch oven, heat oil. Add beef cubes; brown on all sides. Drain sauerkraut well, pressing to remove excess liquid.

Spread over beef. Sprinkle with caraway seed, add bay leaf and pepper, then sprinkle with brown sugar. Add onion and apple. Pour tomatoes with liquid over all. Cover. Bake at 350 degrees F for 1½ hours, or until meat is tender. Taste and correct flavoring, if needed, with additional brown sugar. Remove bay leaf before serving.

Tips: Flavor improves the second day. Reheat in oven or microwave.

Good served with boiled or baked potatoes, tossed green salad, rye bread.

Related recipes