Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef stew meat, cut into 1\" cubes |
| 1 medium | Onion; chopped |
| 2 teaspoons | Oil |
| 12 fluid ounce | Beer |
| ¾ cup | ;Water |
| ¼ cup | Tomato paste |
| 1 tablespoon | Paprika |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Caraway seed |
| ¼ teaspoon | Pepper |
| 3 \N | Potatoes (about 1 lb.) |
| 8 ounces | Sauerkraut, canned |
| 2 tablespoons | Parsley; snipped |
In a Dutch oven cook meat and onion in hot oil until meat is brown.
Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1¼ to 1 ½ hours. Meanwhile, cut potatoes into 1" pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated.