Whenever there was a large barbecue holiday, such as the Fourth of July, we would make this. It tastes fantastic!
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound beef stew meat, diced into 1 inch pieces
- 1 onion, chopped
- 3 tablespoons vegetable oil
- 1 ½ cups beer
- ¾ cup water
- ¼ cup tomato paste
- 1 tablespoon paprika
- ¼ teaspoon salt
- ¼ teaspoon caraway seed
- ¼ 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.
Nutrition Facts
| Calories | 572 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 10 g |
| Sodium | 402 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
We were snowed in this weekend and I did not go to the store before the storm settled in. I found that I had most of the ingredients for this and it really was good. I did not have tomato paste so I used ketsup nor did I have any beer so I just used beef broth. I will make it again with all the correct ingredients. Thanks for another good recipe in my box!