Ingredients
4
4 servings
- •1 pound beef stew meat, diced into 1 inch pieces
- •1 onion, chopped
- •3 tablespoons vegetable oil
- •1.5 cups beer
- •0.75 cup water
- •0.25 cup tomato paste
- •1 tablespoon paprika
- •0.25 teaspoon salt
- •0.25 teaspoon caraway seed
- •0.25 teaspoon ground black pepper
- •3 potatoes, cubed
- •1 ounce sauerkraut
- •2 tablespoons chopped fresh dill weed
- •2 tablespoons chopped fresh parsley
Instructions
- In a Dutch oven, cook meat and onion in hot oil until meat is brown.
- Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
- Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
- Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.
Nutritional Facts
Per 4 servings
- Calories: 572
- Carbohydrate: 39g
- Fat: 33g
- Fiber: 6g
- Protein: 26g
- Sugar: 5g
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