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Tuesday, March 6, 2012

Recipe 58 : Bavarian Stew

2 lb cubed stew meat
1 lb bag of baby carrots, halved
1 large onion, chunky
8 large dill pickle spears, chunky
3 large celery stalks, chopped
1/2 cup red wine
10 ou German style mustard
2 t ground pepper
2 bay leaves
1/4 t ground cloves
1 cup water
1/3 cup flour

In a large skillet, lightly brown stew meat in olive oil.  Add all ingredients to Crock Pot, except flour.  Stir well to coat evenly.  Cook on LOW for 6-7 hours.  Add flour and cook an additional 10-15 minutes or until the sauce is thickened.  Serve with dumplings, noodles, mashed potatoes, sauerkraut, spaetzle....

It's been a while since I have posted on here and I wanted to make a good comeback- mission accomplished!  This was a wonderfully tasty dish.  The original recipe called for a whole 3 lb roast, but I chose to use the stew meat instead.  I think this was a good decision!  It has the perfect consistency for stew.  I ate this over dumplings- they were dumplings from a box mix, but a delicious complement.  I think next time I make this, and there will be a next time, I will try adding potatoes into the stew itself instead of making them separately.  This is company worthy- in fact, I had company to eat this with and she agreed that it was YUMMY!

Thanks to The Fix-It and Forget-It Big Cookbook for the original inspiration for this recipe.  A few little tweaks and I made a roast recipe into a stew recipe!

1 comment:

  1. Looks yummy and easy-the pickles are interesting...