Servings
6 s
Ingredients
- 2 tablespoons Oil
- 2 pounds Stewing beef; 4-cm cubes
- 4 medium Onions; chopped
- 1
- 2 tablespoons Flour
- 3 cups Beef stock
- 1/2 cup Red wine vinegar
- 2 tablespoons Packed brown sugar
- 1 Bay leaf
- 1/2 cup Gingersnap cookie crumbs; (8 cookies)
- 1 dash
Directions
- 1. In dutch oven on med-high, heat oil and cook beef in batches 3-4 mins until browned on all sides.
- 2. Return all beef to pot along with any juices that have accumulated on plate.
- Sprinkle with onions and garlic and reduce heat to med-low.
- Cook, covered, 5 mins until onions are softened.
- 3. Sprinkle flour over meat and cook, stirring over low until well-blended and flour starts to draw away from bottom of pot.
- Gradually stir in stock and venegar.
- Bring to boil over med-high, stirring constantly.
- 4. Reduce heat to med-low and stir 5 mins.
- Stir in sugar and bay leaf.
- Simmer, covered, 60-90 mins until beef is tender.
- Discard bay leaf, stir in crumbs and serve.
- Per 1 serving of 6: 374 calories, 15g fat (36% CFF) Contributor: Homemaker’s – Sept 94 Preparation Time: 01:50 Posted to recipelu-digest Volume 01 Number 256 by Cathleen