Recipe: sauerbraten stew

I invented this dish on-the-fly last weekend, on a day we spent butchering our last kid and didn’t have much time to cook but did have lots of fresh meat on hand. It turned out wonderfully, and is an easy way to use typical winter items like meat, root vegetables, and rice. It’s based on typical ways I make sauerbraten (German sour roast), but turned into more of a casserole-bake than a full meat dish, but with the right taste. I would think it would be good without the meat, too, for those with such preferences. The ingredient quantities are rough, as I just tossed things together as seemed right.

Preheat oven to 400.

1lb decent stew meat, chunked or sliced
1 good red onion, coarsely chopped
2 cloves garlic, minced
1 large sweet potato, diced
1 large yellow potato, diced
(other root vegetables as desired)
1/4-1/2 cup cider vinegar
1/4-1/2 cup white wine
1/4-1/2 cup apple juice
salt, pepper, and parsley (fresh or dried) to taste

Heat some oil or butter in a pan, and briefly saute the onions and garlic. Add and brown the meat on all sides. Transfer these to a deep baking dish with a cover. Deglaze the pan with the wine, then the vinegar, and add these to the baking dish. Add the potatoes or other vegetables, apple juice, and seasonings, and mix everything thoroughly. Add enough water to fill about halfway up the depth of the ingredients. Bake for at least one hour, or until potatoes are soft. Serve alone, or over rice. Goes very well with pickles, sauerkraut, applesauce, or other such sides.

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