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Ingredients:


1 lb beef stew meat, cut into 1-inch cubes
1 med onion, chopped
2 tsp oil
12 fl. oz. beer
3/4 cup water
1/4 cup tomato paste
1 tbs paprika
1/4 tsp salt
1/4 tsp caraway seed
1/4 tsp pepper
3 potatoes (about 1 lb.)
8 oz sauerkraut, canned
2 tbs parsley, snipped


Directions:


In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours.

Meanwhile, cut potatoes into 1-inch pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated.



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