This is a Dutch recipe, traditionally served with beer, black bread, boiled potatoes, and red cabbage. It's a little spicy, very simple, and extremely good!
Beef, Main Course
2lbsstew meat or round steak cut into 1" cubes
2tbspcooking oil/bacon greasemore if needed
2cupshot watermore if needed
4-6large boiled potatoeshalved
1/4cupchopped fresh parsley
Saute the onions in oil or grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves Beef stock can be sub. for water for a richer dish; but if you do, cut the salt back.