Bavarian Beef Stew Recipe

• 2 Tbsp. vegetable Oil
• 2 lb stewing beef, trimmed and cut into 1 1/2 inch cubes
• 4 med onions minced
• 1 clv garlic chopped
• 2 Tbsp. all purpose flour
• 3 c. beef stock
• 1/2 c. red wine vinegar
• 2 Tbsp. packed brown sugar
• 1 x bay leaf
• 1/2 c. gingersnap cookie crumbs salt and pepper

1. In Dutch oven, heat oil over medium high heat.
2. Cook beef in batches 3-4 min till browned on all sides, removing beef to plate as each batch browns.
3. Return beef to pot along with any juices which have accumulated on the plate.
4. Sprinkle beef with onions.
5. Reduce heat to medium-low; cook, covered for 5 min or possibly till onions are softened.
6. Sprinkle flour over meat and cook, stirring over low heat, till well blended and flour starts to draw away from bottom of pot.
7. Gradually stir in stock and vinegar.
8. Bring to boil over medium-high heat, stirring all the time.
9. Reduce heat to medium-low.
10. Cook, stirring, 5 min.
11. Stir in sugar and bay leaf.
12. Simmer, covered, 1 to 1 1/2 hrs or possibly till beef is tender.
13. Remove bay leaf and stir in gingersnap crumbs.
14. Suggestion: Serve over cooked noodles.

vegetable oil, stewing beef, onions, garlic, flour, beef stock, red wine vinegar, brown sugar, bay leaf, cookie crumbs salt

Taken from cookeatshare.com/recipes/bavarian-beef-stew-80427 (may not work)