Hearty German Stew Recipe
Ingredients
| Nonstick spray coating | ||
| 1 1/2 pounds lean beef stew meat, cut into 1-inch cubes | ||
| 1 large cooking apple, peeled, cored, and chopped | ||
| Onion | 1 Medium, sliced | |
| Beer | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1 tablespoon instant beef bouillon granules | ||
| Garlic | 2 Clove (5gm), minced | |
| Bay leaves | 2 | |
| Dried thyme | 3/4 Teaspoon, crushed | |
| 2 large cooking apples, cored and each cut into 8 wedges | ||
| Carrots | 3 Medium, sliced | |
| 1 10-ounce package spaetzle | ||
| Poppy seed | 1/4 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
Directions
Spray a large saucepan with nonstick coating.
Brown meat in the saucepan.
Stir in chopped apple, onion, beer, 1 cup water, bouillon granules, garlic, bay leaves, and thyme.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/2 hours.
Stir in apple wedges and carrots.
Cover and simmer for 15 to 20 minutes more or till meat and carrots are tender.
Remove bay leaves.
Meanwhile, cook spaetzle according to package directions; drain.
Sprinkle with poppy seed; keep warm.
Stir together 1/4 cup water and cornstarch, then add to beef mixture.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Brown meat in the saucepan.
Stir in chopped apple, onion, beer, 1 cup water, bouillon granules, garlic, bay leaves, and thyme.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/2 hours.
Stir in apple wedges and carrots.
Cover and simmer for 15 to 20 minutes more or till meat and carrots are tender.
Remove bay leaves.
Meanwhile, cook spaetzle according to package directions; drain.
Sprinkle with poppy seed; keep warm.
Stir together 1/4 cup water and cornstarch, then add to beef mixture.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Chef
