Beef Stew Recipe

Bavarian Beef Stew

3 pounds boneless beef (trim fat)
1 1/4 cups water
3/4 cup beer or beef broth
8-oz can tomato sauce
1/2 cup chopped onion
2 Tbsp sugar
1 Tbsp vinegar
1 tsp salt
1 tsp cinnamon
1 bay leaf
1/2 tsp pepper
1/2 tsp ginger

Cut beef into cubes. Combine water, beer or broth, tomato sauce,
onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger in
a large pot or Dutch oven. When boiling, add the cut-up beef. Reduce
heat, cover and simmer until meat is tender, about 2-1/2 to 3 hours.
Discard bay leaf. If desired, thicken juices with a paste of
cornstarch and water. Serve on a bed of cooked noodles or rice.

Beef Curry Casserole

1 lb. ground beef, browned
1 1/2 c. raw rice
3 c. water (may need more water, can use mushroom liquid)
1 (10 oz.) can tomato soup
1 lg. onion, sliced
1 1/4 tsp. curry powder
2 to 3 tbsp. bovril
1 can sliced mushrooms or brown 1/2 lb. fresh mushrooms

Put all ingredients together in a large serving casserole.
Bake at 350 degrees for 1 1/4 hours.
Stir several times while cooking.
Check for moisture.
Serve with sour cream.
Serves 6 to 8.

From: Beef Curry Recipes
Happy Cooking!