German Stew

• 2 tablespoons vegetable oil
• 1 each garlic cloves crushed
• 8 1/2 cups beef stock
• 1/2 cup white vinegar
• 2 teaspoons salt
• 1 1/2 pounds potatoes peeled, cut into large chunks
• 1 cup onions sliced
• 3 pounds stewing beef cut into 1 inch cubes
• 1 tablespoon sugar
• 1 each bay leaves
• 2 cups carrots sliced
• 1 teaspoon dill weed crushed
• 1/4 cup water
• 1 tablespoon flour, all-purpose

1. Heat oil in lage saucepan.
2. Add onion and garlic, saute until tender, about 5 minutes.
3. Remove with slotted spoon.
4. Add beef, saute until browned on all sides.
5. Return onion to pot .
6. Stir in broth, vinegar, sugar, salt and bay leaf.
7. Bring to a boil.
8. Reduce heat and simmer covered about 1 1/2hrs.
9. until tender.
10. Add potatoes, carrots and dill.
11. Simmer covered until meat and vegetables are tender, about 20 minutes.
12. Refrigerate overnight.
13. Remove layer of fat.
14. Simmer, stirring frequently, until heated through.
15. Mix flour and 1/4 cup water.
16. Stir in stew, mix well.
17. Cook and stir about 2 minutes until thickened.

vegetable oil, garlic, beef stock, white vinegar, salt, potatoes, onions, stewing beef, sugar, bay leaves, carrots, dill, water, flour

Taken from recipeland.com/recipe/v/german-stew-37672 (may not work)