Germantown Beef Stew

Prep Time: 10 minutes

Cook Time: 2 1/2 hours

Serves: 25

Ingredients

• 4 oz vegetable oil
• 18 oz cups sliced onions
• 96 oz boneless lean beef chuck, cut in 1 1/2-inch cubes
• 32 oz water
• 16 oz apple juice
• To Taste salt
• To Taste pepper
• 4 ea bay leaf
• 8 each carrots, cut into 1/2-inch thick slices
• 36 oz pitted dried plums, each cut in half (If using canned prunes, simply drain liquid and pat dry with a paper towel.)
• 8 oz cider vinegar
• 2 oz all-purpose flour
• 1 T ground ginger
• 1 oz chopped parsley

Directions

In heavy large saucepan or Dutch oven, heat oil over medium heat. Add onions; cook and stir 5 minutes or until tender. Increase heat to high. Add beef; cook 10 minutes or until browned, stirring occasionally. Add water, apple juice, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost tender. Add carrots; simmer 15 minutes. Add dried plums; simmer an additional 10 minutes. In a bowl, combine vinegar, flour and ginger; mix until smooth. Gradually stir into beef mixture; simmer 10 minutes. Stir in parsley just before serving.