Recipe - German Stew

2 tablespoon Salad oil
1 Clove garlic, crushed
8 One half cup Beef broth or water
One half cup White vinegar
2 teaspoon Salt
1 One half pound Potatoes, peeled, cut in
Large chunks (4 cups).
1 cup Sliced onion
3 pound Stew beef, cut 1" cubes
1 tablespoon Sugar
1 Bay leaf
2 cup Carrots, cut or sliced up
1 teaspoon Dill weed, crushed
One fourth cup Water
1 tablespoon Flour

Heat oil in lage saucepan. Add onion and garlic, saute until tender,
about 5 minutes. Remove with slotted spoon. Add beef, saute until browned
on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and
bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs.
until tender.
Add potatoes, carrots and dill. Simmer covered until meat and vegetables
are tender, about 20 minutes. Refrigerate overnight. Remove layer of fat.
Simmer, stirring frequently, until heated through. Mix flour and One fourth cup
water. Stir in stew, mix well. Cook and stir about 2 minutes until
thickened.

A.O.New Iberia, La.

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