German Beef Supper

(from home4edu’s recipe box)

This cookbook (copyright 1973 -there are some weird recipes in it!) was given to me the Christmas of 1981 by my mom. This is one of the best recipes in it. My family BEGS for it! I do usually make a recipe and a half or double this. What is written here is straight from the book.

Source: Crisco's Favorite Family Foods Cookbook

Prep time: 15 minutes
Cook time: 120 minutes
Serves 4 people

Categories: Main Dish


  • 1 1/2 lbs beef stew meat cut in 1"cubes (I have used English Roast or Chuck, whatever was the best price!)
  • 2 T Crisco (I use Olive oil)
  • 1 large apple, pared and shredded (1 C)
  • 1 large carrot, shredded (1/2 C)
  • 1/2 onion, sliced
  • 1/2 C water
  • 1/2 C dry red wine
  • 1 tsp salt
  • 1 clove garlic, minced (I use 2)
  • 2 beef bouillon cubes or equivalent of a bouillon paste
  • 1 small bay leaf
  • 1/8 tsp dried thyme
  • 4 tsp cornstarch
  • 1/4 C cold water
  • 1/4 tsp kitchen bouquet (Worchestire Sauce)
  • 4 C medium noodles, cooked and drained (egg noodles, 8oz dry) opt: you can use gnocchi
  • 1/4 tsp poppy seed


  1. In a large skillet or a dutch oven, brown meat in hot Crisco.

  2. Add apple, carrot, onion, water, wine, salt, garlic, bouillon cubes, bay leaf, and thyme.

  3. Cover and simmer for 2 hours or until beef is tender. ( Go the 2 hours. 2 1/2 hours if in oven at 300F)

  4. Remove bay leaf at end of cooking.

  5. Combine cornstarch and cold water; add to beef mixture.

  6. Cook and stir until thickened. Stir in kitchen bouquet. Serve over Poppy Noodles: combine hot noodles with poppy seed.

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