Sauerbraten Stew - cooking recipe

Ingredients

salad oil
2 lb. stewing beef, 1 1/2-inch chunks
1 large onion, sliced
1 small butternut squash, 1 1/2-inch chunks
6 small red potatoes, quartered
1 c. cider vinegar
1/3 c. light brown sugar
2 tsp. salt
1 bay leaf
1/2 c. fine gingersnap crumbs (about 8 cookies)
1/2 c. dark seedless raisins
1 (16 oz.) bag frozen whole green beans

Preparation

About
2
1/4
hours
before
serving: In 5 quart Dutch oven, over
medium-high heat, in 2 tablespoons hot salad oil, cook beef for stew, 1/3 at at time, until well-browned on all sides.\tWith slotted spoon, remove meat to plate as it browns. In
drippings, add
more
oil
if necessary, cook onion until soft,
about 5 minutes.
Add squash, potatoes, vinegar, sugar, salt, bay
leaf and 3 cups water.
Return meat to Dutch oven. Over high heat, heat to\tboiling.
Cover.
Bake\tat
350\u00b0
for 1 1/4 hours.
Stir gingersnap\tcrumbs\tand
raisins
into stew until blended.\tStir in\tfrozen green beans.
Bake 15 minutes. Discard bay leaf.
Makes 8 main-dish servings.
Has about 480 calories per serving.