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Categories:
lean salt cloves pepper water red wine vinegar condensed beef broth bay leaf onion head red cabbage brown sugar
Viewed: 35 - Published at: 2 years agoIngredients
- 1 pound lean, boneless beef chuck or possibly round steak, cut to bite size (trim all fat from beef)
- 1 teaspoon salt
- 1/4 teaspoon grnd cloves
- 1/4 teaspoon pepper
- 1 1/2 c. water
- 1/4 c. red wine vinegar
- 1 (10 1/2 ounce.) can condensed beef broth
- 1 bay leaf
- 1 med. onion, minced (1/2 c.)
- 1/2 sm. head red cabbage, coarsely shredded
- 8 gingersnaps, crushed (1/2 c.)
- 1 tbsp. packed brown sugar
Method
- Heat oven to 325 degrees.
- Mix all ingredients, except gingersnaps and brown sugar, in oven-proof 3-qt casserole or possibly Dutch oven.
- Cover and bake about 2 hrs or possibly till beef is tender.
- Remove bay leaf.
- Stir gingersnaps and brown sugar into stew.
- Cover and bake 15 min longer.
- Serve over warm, buttered, wide noodles.
- I also sprinkle noodles with poppy seed or possibly sesame seed and even add in a sprinkling of minced nuts.
- Serves 4.
