Submitted by Julie Turner-Crawford, Phillipsburg, Mo.
INGREDIENTS:
1 pound stew meat, cut into 1-inch cubes
1 medium onion, chopped
1 can of beer
2 Tbsp cooking oil
3/4 C water
1/4 tsp pepper
3 big potatoes
1/2 C tomato paste
1 Tbsp paprika
1/4 tsp salt
1/4 tsp caraway seed
1 8-ounce can sauerkraut
2 Tbsp parsley
DIRECTIONS:
In a Dutch oven, cook meat and onion in hot oil until meet is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover and simmer for 1 1/2 hours. Meanwhile, cut potatoes into 1-inch pieces and add to pot. Add undrained kraut and parsley. Cook, covered, for about 20 minutes, or until vegetables are tender. Cook, uncovered, for 10 minutes or until the mixture is thickened and most of the liquid has evaporated.
