Potato, Sauerkraut, And Beef Stew

Recipe Ingredients

1 lb	454g / 16oz	Small white potatoes - scrubbed, sliced
2 lbs	908g / 32oz	Sauerkraut - rinsed, drained
1 lb	454g / 16oz	Onion - halved, sliced thin (medium)
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Cornstarch
1		Diced peeled tomatoes - (14 1/2 oz)
1/2 teaspoon	2.5ml	Garlic pepper
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Caraway seeds - (optional)
2 lbs	908g / 32oz	Beef top round steak - trimmed of fat,
		And cut into 1" cubes

Recipe Instructions

In a 5-quart slow cooker, layer the potato slices. Spread evenly with the sauerkraut, then top with the onion slices.

In a bowl, blend wine and cornstarch until smooth. Stir in the tomatoes with their liquid, garlic pepper, salt and caraway seeds. Pour 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour the remaining tomato mixture over all.

Cover and cook on the LOW heat setting about 9 hours or until the beef and potatoes are tender. Serve immediately.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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