German Beef Stew

 in Favorite Recipes by

Provided by Evelyn Restivo for the August 2016 issue of WaxahachieNOW Magazine.

  • 1 1/2 lbs. beef stew meat, cut into 1-inch cubes
  • 1/2 cup butter (divided use)
  • 2 cups beef broth
  • 2 apples, peeled and shredded
  • 6 carrots, peeled and sliced in thin strips
  • 1/4 cup onion, diced
  • 1/2 cup sweet red wine
  • 1/2 cup plum or grape jelly
  • 1 24-oz. pkg. wide pasta noodles, cooked
  • Poppy seeds, to taste
  1. In a large skillet, brown meat in 1/4 cup of hot butter. Add all remaining ingredients, except noodles and poppy seeds.
  2. Cover and cook for 1 1/2-2 hours, until tender. Thicken with cornstarch, if needed.
  3. Serve over hot and tender noodles that have been tossed in the remaining melted butter. Sprinkle with poppy seeds to taste.