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German Stew

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      Title: GERMAN STEW
 Categories: Main dish, Meats, Cajun, German
      Yield: 12 Servings
 
      2 tb Salad oil
      1    Clove garlic, crushed
  8 1/2 c  Beef broth or water
    1/2 c  White vinegar
      2 ts Salt
  1 1/2 lb Potatoes, peeled, cut in>>
           Large chunks  (4 cups).
      1 c  Sliced onion
      3 lb Stew beef, cut 1" cubes
      1 tb Sugar
      1    Bay leaf
      2 c  Carrots, sliced
      1 ts Dill weed, crushed
    1/4 c  Water
      1 tb Flour
 
     Heat oil in lage saucepan.  Add onion and garlic, saute until
  tender, about 5 minutes.  Remove with slotted spoon. Add beef, saute
  until browned on all sides. Return onion to pot . Stir in broth,
  vinegar, sugar, salt and bay leaf.  Bring to a boil.  Reduce heat and
  simmer covered about 1 1/2hrs. until tender.
   Add potatoes, carrots and dill. Simmer covered until meat and
  vegetables are tender, about 20 minutes. Refrigerate overnight.
  Remove layer of fat. Simmer, stirring frequently, until heated
  through. Mix flour and 1/4 cup water.  Stir in stew, mix well. Cook
  and stir about 2 minutes until thickened.
  
  A.O.--New Iberia, La.
 
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