Title: Duluth Beef Stew
Categories: Entree Meat
Yield: 4 Servings
| 1 1/2 | lb | Boneless beef chuck |
| | | Flour |
| 1 | tb | Oil |
| 16 | oz | Refrigerated sauerkraut or |
| 1 | cn | (1 1b) |
| 1/2 | ts | Caraway seeds |
| 1 | | Bay leaf |
| 1/4 | ts | Cracked black pepper |
| 3/4 | c | Plus |
| 2 | tb | Dark brown sugar, packed |
| 1 | md | Onion, sliced |
| 1 | | Tart apple, peeled, sliced |
| 1 | cn | Stewed tomatoes (14 1/2 oz. |
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.