Tuesday, November 17, 2009
The recipe also calls for serving the stew over noodles that have been sprinkled with poppy seeds. I generally use store-bought egg noodles, but I decided to try my hand at making egg noodles myself this time. I found a nice step-by-step illustrated recipe at About.com showing how to make them. They turned out well, though I wish I would have rolled them a little thinner. They were still really good, so I'll definitely make them again!
German Beef Stew
1-1/2 pounds beef stew meat (1-inch cubes)
2 tablespoons cooking oil
1 large apple, pared and grated (approximately 1 cup)
1 medium carrot, grated (approximately 1/2 cup)
1/2 onion, sliced
1 clove garlic, minced
1/2 cup beef stock/ broth
1/3 cup dry red wine
1 small bay leaf
3 sprigs of fresh thyme
4 teaspoons cornstarch
1/4 cup cold water
4 cups medium noodles, cooked and drained
1/4 teaspoon poppy seeds
Brown meat in hot oil. Add apple, carrot, onion, beef stock, wine, garlic, bay leaf and thyme sprigs. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf.
Combine cornstarch and the cold water; add to beef mixture. Cook and stir until thickened. Serve over hot noodles that have been sprinkled with poppy seeds.