You are here

Munich Beef

admin's picture
Ingredients
  Beer 12 Ounce (1 Can Or 1 Bottle)
  Onion 1 Medium, chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Boneless beef chuck 1 1⁄2 Pound, cut in 1-inch cubes
  Carrots 3⁄4 Pound (4 Medium Sized)
  Flour 3 Tablespoon
  Currant jelly/Grape jelly 2 Tablespoon
  Grated orange rind/Lemon peel 1 Tablespoon
  Lemon juice 1 Tablespoon
  Cooked noodles 4 Cup (64 tbs)
Directions

GETTING READY
1. In a 2 to 2 ½ quart casserole, tip in the beer and stir in the onion and seasonings.
2. Add the beef to this marinade and mix well until coated.
3. Cover the casserole and place in the refrigerator overnight for 24 hours, stirring occasionally to keep the meat covered with the marinade.
4. Remove from the oven 20 minutes before cooking time.
5. Preheat the oven to 300°F

MAKING
6. Place covered casserole in the preheated oven and allow the meat to stew for 1 ½ hours without uncovering.
7. Add the carrots and continue cooking for another 1 hour until the meat and carrots are fork tender.

FINALIZING
8. Just before serving, in a bowl, combine the flour, jelly, peel and lemon juice, adding a little water to make a paste.
9. Stir this into the stew, cover and return to the oven for 10 to 15 minutes, stirring frequently to prevent lumping.
10. When the stew thickens and begins to simmer it is ready to be served.

SERVING
11. Serve the stew hot, over rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

Rate It

Your rating: None
4.182355
Average: 4.2 (17 votes)