Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lean stewing beef 2 lb Sauerkraut
- cut into 1 1/2-in cubes - rinsed and squeezed dry
Flour for dredging 2 tb Marjoram
5 tb Vegetable oil 2 tb Dark brown sugar
2 lg Onions 1 ts Celery seed
- peeled and thinly sliced 1 Bay leaf
2 Garlic cloves 3/4 c Pitted green olives, sliced
- peeled and minced 1 c Cream (optional)
Salt 1/2 c Minced flat-leaf parsley
Freshly ground black pepper - for garnish
12 oz Beer

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil
in a Dutch oven. Add only enough meat to cover the bottom of the pan
without crowding and brown on all sides, scraping and turning the cubes so
that they don't burn. Remove the meat with a slotted spoon to a bowl, and
continue until all the meat is browned, adding fresh oil as needed. If the
oil has burned or more oil is needed, add the remaining 2 tablespoons of
oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes
more, stirring frequently until they are light brown and soft. Stir in the
garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown
sugar, celery seed, bay leaf and olives and stir to mix well. Cover and
transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.
After the meat is tender, remove the bay leaf, skim off any excess fat and
stir in the cream, if desired. Add the parsley.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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