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german Beef Stew this Is Delightful On A Cold Winter's Night. It Is Unusually Flavorful And Perfect With Noodles, Green Beans And A Tossed Salad. 1 1/2 Pounds Beef Stew Meat, Cut Into 1-inch Cubes
2 Tablespoons Vegetable Oil
1 Large Tart Green Apple, Peeled And Shredded
1/2 Medium Onion, Sliced
1/2 Cup Water
2 Beef Bouillon Cubes
1/3 Cup Dry Red Wine
1/2 Teaspoon Anchovy Paste
1 Clove Garlic, Minced
1 Small Bay Leaf
1/8 Teaspoon Dried Thyme, Crushed
4 Teaspoons Cornstarch
1/4 Cup Cold Water brown Meat In Oil. Add Apple, Carrot, Onion, Water, Bouillon Cubes, Wine, Anchovy Paste, Garlic, 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 1/4 Cup Cold Water. Add To Beef Mixture. Cook And Stir Until Thickened. |
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