No Nightshade Beef Stew With Some Germanic Inspirations Food

BAVARIAN HUNTER'S BEEF STEW

Steps:

• Gather the ingredients.
• Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
• Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
• Add beef and stir frequently with a wooden spoon until meat is evenly browned.
• Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
• Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
• Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
• Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
• When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.

GERMAN BEEF STEW

Steps:

• 1. Brown meat in hot oil. Add apples, carrot,onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf, and thyme. Cover and simmer for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and the cold water; add to beef mixture. Cook and stir until thickened. Serve over hot cooked noodles.