Sauerbraten Stew

• salad oil
• 2 lb. stewing beef, 1 1/2-inch chunks
• 1 large onion, sliced
• 1 small butternut squash, 1 1/2-inch chunks
• 6 small red potatoes, quartered
• 1 c. cider vinegar
• 1/3 c. light brown sugar
• 2 tsp. salt
• 1 bay leaf
• 1/2 c. fine gingersnap crumbs (about 8 cookies)
• 1/2 c. dark seedless raisins
• 1 (16 oz.) bag frozen whole green beans

1. About
2. 2
3. 1/4
4. hours
5. before
6. serving: In 5 quart Dutch oven, over
7. medium-high heat, in 2 tablespoons hot salad oil, cook beef for stew, 1/3 at at time, until well-browned on all sides.tith slotted spoon, remove meat to plate as it browns. In
8. drippings, add
9. more
10. oil
11. if necessary, cook onion until soft,
12. about 5 minutes.
13. Add squash, potatoes, vinegar, sugar, salt, bay
14. leaf and 3 cups water.
15. Return meat to Dutch oven. Over high heat, heat totoiling.
16. Cover.
17. Bakett
18. 350u0b0
19. for 1 1/4 hours.
20. Stir gingersnaptrumbstnd
21. raisins
22. into stew until blended.ttir introzen green beans.
23. Bake 15 minutes. Discard bay leaf.
24. Makes 8 main-dish servings.
25. Has about 480 calories per serving.

salad oil, stewing beef, onion, butternut squash, red potatoes, cider vinegar, light brown sugar, salt, bay leaf, gingersnap crumbs, raisins, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424284 (may not work)