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Ingredients Jump to Instructions ↓

  1. 2 lb Boneless Beef Shoulder or Chuck , cut into 1" cubes

  2. 2 Tbsp Flour

  3. 2 tsp Salt

  4. 1/4 tsp Black Pepper

  5. 2 Tbsp Oil

  6. 10 1/2 oz can Condensed Beef Broth

  7. 1 cup Water

  8. 1/3 cup Cider Vinegar

  9. 6 oz can Tomato Paste

  10. 6 cups Bell Peppers , cut into 1-2" chunks

  11. 2 cups Carrots , cut into 2" chunks

  12. 1 Tbsp Caraway Seed

  13. 1 1/2 cups Diced Apple

  14. 1/4 cup Chopped Parsley

  15. 1 1/2 cups Crushed Gingersnaps

  16. 2 Tbsp Firmly Packed Brown Sugar

Instructions Jump to Ingredients ↑

  1. Coat beef with flour mixed with salt and black pepper. In a large heavy saucepot, heat oil, add beef then brown well on all sides, a few pieces at a time. Remove browned beef and set aside. Stir beef broth into beef drippings in saucepan and stir in water, vinegar and tomato paste.

  2. Cook and stir until mixture comes to a boil. Stir well to get drippings off bottom of pot. Return beef to pot and bringing to a boil again. Reduce heat and simmer, covered, for 1 1/2 hours.

  3. Add peppers, carrots and caraway seed. Bring mixture to boiling point again. Reduce heat and simmer, covered, until meat and vegetables are fork tender, about 30 minutes. Stir in apple, parsley, gingersnaps and brown sugar. Cover and simmer 5 minutes.

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