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German Beef Stew


This is delightful on a cold winter's night. It is unusually flavorful and perfect with noodles, green beans and a tossed salad.


  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large tart green apple, peeled and shredded
  • 1/2 medium onion, sliced
  • 1/2 cup water
  • 2 beef bouillon cubes
  • 1/3 cup dry red wine
  • 1/2 teaspoon anchovy paste
  • 1 clove garlic, minced
  • 1 small bay leaf
  • 1/8 teaspoon dried thyme, crushed
  • 4 teaspoons cornstarch
  • 1/4 cup cold water


  1. Brown meat in oil.
  2. Add apple, carrot, onion, water, bouillon cubes, wine, anchovy paste, garlic, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf.
  3. Combine cornstarch and the 1/4 cup cold water. Add to beef mixture. Cook and stir until thickened.


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