Sauerbraten Stew - cooking recipe

Ingredients

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 lb boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
1 dash pepper
1 dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
hot cooked egg noodles

Preparation

In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool.
Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag.
Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
Drain, reserving 1/2 cup marinade. Discard bay leaf.
Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
Stir in raisins. Combine cornstarch and cream; stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Serve over noodles.