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  German Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 188
Ingredients:
2 tbsp Salad oil
1 Clove garlic, crushed
8 1/2 cup Beef broth or water
1/2 cup White vinegar
2 tsp Salt
1 1/2 lb Potatoes, peeled, cut in>>
Large chunks (4 cups).
1 cup Sliced onion
3 lb Stew beef, cut 1" cubes
1 tbsp Sugar
1 Bay leaf
2 cup Carrots, sliced
1 tsp Dill weed, crushed
1/4 cup Water
1 tbsp Flour
Instructions:
Heat oil in lage saucepan. Add onion and garlic, saute until
tender, about 5 minutes. Remove with slotted spoon. Add beef, saute
until browned on all sides. Return onion to pot . Stir in broth,
vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and
simmer covered about 1 1/2hrs. until tender.
Add potatoes, carrots and dill. Simmer covered until meat and
vegetables are tender, about 20 minutes. Refrigerate overnight.
Remove layer of fat. Simmer, stirring frequently, until heated
through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook
and stir about 2 minutes until thickened.

A.O.--New Iberia, La.
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