1. Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside. 2. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan. 3. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover. 4. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed. 5. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.). ---------------------------------------------------------------------------
Nutrition
Ingredients
