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Shirley's Bavarian Beef Stew

This is an old Iowa recipe that has some similar
elements of a Sauerbraten. This is done in a pressure cooker
but you could do this also in a Dutch oven or Crockpot


2 lbs beef stew meat, cubed
2 medium onions, sliced
3 tbsps shortening
1 1/2 cups water
2 tsps salt
1/2 tsp black pepper
1 bay leaf
1 1/2 tsps caraway seed
1/4 cup vinegar
1 medium head red cabbage, cut into wedges
1/2 cup ginger snaps
1/2 cup warm water



1. Heat the shortening in a pressure cooker; brown the beef and onions.

2. Add the 1 1/2 cups water, salt, salt, pepper, bay leaf, and caraway seeds. Cover and cook at 10 pounds pressure for 15 minutes.

3. Cool and add vinegar and place cabbage wedges on top of the meat. Cover and cook at 15 pounds pressure for 5 minutes. Meanwhile, soak the ginger snaps in the warm water.

4. Remove the cabbage and meat to a heated platter. Add ginger snaps to the liquid and bring to a boil, stirring to make smooth gravy.




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Last updated October 6, 2009