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Beef and Sauerkraut Stew

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By , About.com Guide

Betty's beef stew with sauerkraut and seasonings, along with potatoes and other tomatoes.

Ingredients:

  • 2 to 3 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 pounds sauerkraut, rinsed and drained
  • 1 medium onion halved and thinly sliced
  • 1/4 cup dry white wine
  • 2 tablespoons cornstarch
  • 1 (14.5 ounces) can diced tomatoes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 teaspoons caraway seeds, optional
  • 2 pounds beef top round steak or lean stew beef, trimmed of excess fat and cut 1/2-inch cubes

Preparation:

Put cubed potatoes in the slow cooker. Top with the drained sauerkraut, then top with sliced onion. In a medium bowl, blend wine and cornstarch until smooth. Stir in the diced tomatoes with juice, garlic powder, pepper, salt, and caraway seeds. Pour about 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour the remaining 1/3 of tomato mixture over all. Cover and cook on LOW for about 7 to 9 hours or until the beef and potatoes are tender.
Serves 6 to 8

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
I Tried It!February 15, 2008By marlene1234
"I followed the instructions as listed, but the beef which was 'sitting' on the top of everything else, was a bit dry. I suggest maybe dredging it in some flour and fried for a few minutes, to seal in the juices. Or... perhaps put it under the sauerkraut & juices to keep it moister. All-in-all, I LOVED it! Thanks, much!"
3 of 3 people found this review helpful.
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