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  Recipe Home » Main Course » Duluth Beef Stew
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  Duluth Beef Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
1 1/2 lb Boneless beef chuck
Flour
1 tbsp Oil
16 oz Refrigerated sauerkraut or
1 can (1 1b)
1/2 tsp Caraway seeds
1 Bay leaf
1/4 tsp Cracked black pepper
3/4 cup Plus
2 tbsp Dark brown sugar, packed
1 medium Onion, sliced
1 Tart apple, peeled, sliced
1 can Stewed tomatoes (14 1/2 oz.
Instructions:
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 1
1/2 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.
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