Bavarian Beef Stew
- 3 pounds boneless beef (trim fat)
- 1 1/4 cup water
- 3/4 cup beer or beef broth
- 1 (8 oz) can tomato sauce
- 1/2 cup chopped onion
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 bay leaf
- 1/2 teaspoon pepper
- 1/2 teaspoon ginger
Cut beef into cubes. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger in a large pot or Dutch oven. When boiling, add the cut-up beef. Reduce heat, cover and simmer until meat is tender, about 2-1/2 to 3 hours. Discard bay leaf. If desired, thicken juices with a paste of cornstarch and water. Serve on a bed of cooked noodles or rice. Serves: 8