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1 pound lean boneless chuck or round steak
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 1/2 cups water
1/4 cup red wine vinegar
1 (10 1/2 ounce) can condensed beef broth
1 bay leaf
1 medium onion, chopped
1 1/2 small heads red cabbage, coarsely shredded
8 gingersnaps, crushed (about 1/2 cup)
1 tablespoon packed brown sugar
Heat oven to 325 degrees F.
Trim any fat from beef, then cut into 1-inch pieces.
Mix beef and remaining ingredients except gingersnaps and brown sugar in oven-proof Dutch oven. Cover and bake about 2 hours or until beef is tender.
Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 10 minutes longer.
Serve with hot buttered poppy seed noodles.
Makes 4 servings.