Bavarian Beef Stew



3 pounds boneless beef (trim fat)

1 1/4 cup water

3/4 cup beer or beef broth

1 (8 oz) can tomato sauce

1/2 cup chopped onion

2 tablespoons sugar

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon cinnamon

1 bay leaf

1/2 teaspoon pepper

1/2 teaspoon ginger



Cut beef into cubes. Combine water, beer or broth, tomato sauce, onion,

sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger in a large pot

or Dutch oven. When boiling, add the cut-up beef. Reduce heat, cover and

simmer until meat is tender, about 2-1/2 to 3 hours. Discard bay leaf. If

desired, thicken juices with a paste of cornstarch and water. Serve on a

bed

of cooked noodles or rice.

Serves: 8





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