Bavarian Beef Stew
3 pounds boneless beef (trim fat)
1 1/4 cup water
3/4 cup beer or beef broth
1 (8 oz) can tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ginger
Cut beef into cubes. Combine water, beer or broth, tomato sauce, onion,
sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger in a large pot
or Dutch oven. When boiling, add the cut-up beef. Reduce heat, cover and
simmer until meat is tender, about 2-1/2 to 3 hours. Discard bay leaf. If
desired, thicken juices with a paste of cornstarch and water. Serve on a
bed
of cooked noodles or rice.
Serves: 8
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