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Layered Potato Sauerkraut and Beef Stew
1 lb Small white potatotes, scrubbed and sliced
2 lb Sauerkraut, rinsed and drained
1 md Onion, halved and thinly sliced
1/4 c Dry white wine
2 tb Cornstarch
14 1/2 oz Can diced peeled tomatoes
1/2 ts Garlic pepper
1/4 ts Salt
1 tb Caraway seeds (optional)
2 lb Beef top round steak, trimmed of fat and cut into 1 Inch cubes
In a 5-quart slow cooker, layer the potato slices. Spread evenly with the sauerkraut, then top with the onion slices. In a medium bowl, blend together the wine and cornstarch until smooth. Stir in the tomatoes with their liquid, garlic pepper, salt, and caraway seeds). Pour 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour remaining tomato mixture over all.
Cover and cook on the low heat setting about 9 hours, or until the beef and potatoes are tender. Serve immediately.
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