Title: Bavarian beef stew - hm
 Categories: Main dish, Meats
      Yield: 6 -8 serving
 
      2 tb Oil
      2 lb Stewing beef; 4-cm cubes
      4 md Onions; chopped
      1    Garlic; minced
      2 tb Flour
      3 c  Beef stock
    1/2 c  Red wine vinegar
      2 tb Packed brown sugar
      1    Bay leaf
    1/2 c  Gingersnap cookie crumbs; (8
           - cookies)
      1 ds Salt & pepper
 
  1.  In dutch oven on med-high, heat oil and cook beef in batches 3-4
  mins until browned on all sides.
  
  2.  Return all beef to pot along with any juices that have
  accumulated on plate.  Sprinkle with onions and garlic and reduce
  heat to med-low.  Cook, covered, 5 mins until onions are softened.
  
  3.  Sprinkle flour over meat and cook, stirring over low until
  well-blended and flour starts to draw away from bottom of pot.
  Gradually stir in stock and venegar.  Bring to boil over med-high,
  stirring constantly.
  
  4.  Reduce heat to med-low and stir 5 mins.  Stir in sugar and bay
  leaf. Simmer, covered, 60-90 mins until beef is tender.  Discard bay
  leaf, stir in crumbs and serve.
  
  Per 1 serving of 6:
      374    calories, 15g fat (36% CFF)
  
  Contributor:  Homemaker's - Sept 94 Preparation Time: 01:50