German Beef Stew
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Why I Love This Recipe
This is from Trinity Womans Guild cook book published in 1977
Ingredients You'll Need
11/2 Lbs. Beef stew meat
2 Tablespoons Oil
1 Large Apple, Chopped
4 Carrots, diced
1/2 Onion, diced
1/3 Cup Red Wine
2 beef bouillon cubes
1 small bay leaf
1/8 Tsp. Thyme
4 Tablespoons Cornstarch
1/4 cup water
1/4 tsp. Kitchen Bouquet
4 Cups Egg Noodles
1/4 tsp. Poppy seeds
Directions
Brown Meat in Oil. Add apple,carrots,onion,water, wine,bouillon cubes,bay leaf and Thyme. Cover and cook 2 Hours.( Bring to simmer in kettle, and reduce to low.) Remove Bay leaf. Combine Corn starch and 1/4 Cup water, add to stew, and cook until thick. Stir in Kitchen Bouqet. Add salt to taste.
Serve over Hot Noodles tossed with poppy seeds.