Recipe - Duluth Beef Stew

1 One half pound Boneless beef chuck
Flour
1 tablespoon Oil
16 ounce Refrigerated sauerkraut or
1 cn (1 1b)
One half teaspoon Caraway seeds
1 Bay leaf
One fourth teaspoon Cracked black pepper
Three fourths cup Plus
2 tablespoon Dark brown sugar, packed
1 md Onion, cut or sliced up
1 Tart apple, peeled, cut or sliced up
1 cn Stewed tomatoes (14 One half oz.

Trim excess fat from meat. Cut into 1inch cubes, then dredge in flour. In
4quart Dutch oven, heat oil. Add beef cubes; brown on all sides. Drain
sauerkraut well, pressing to remove excess liquid. Spread over beef.
Sprinkle with caraway seed, add bay leaf and pepper, then sprinkle with
brown sugar. Add onion and apple. Pour tomatoes with liquid over all.
Cover. Bake at 350 degrees F for 1 One half hours, or until meat is tender.
Taste and correct flavoring, if needed, with additional brown sugar. Remove
bay leaf before serving. Tips: Flavor improves the second day. Reheat in
oven or microwave. Good served with boiled or baked potatoes, tossed green
salad, rye bread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini