Categories: Soups/stews, German 
      Yield: 8 servings 
  
      3 lb Lean stewing beef                   2 lb Sauerkraut 
           - cut into 1 1/2-in cubes                - rinsed and squeezed dry 
           Flour for dredging                  2 tb Marjoram 
      5 tb Vegetable oil                       2 tb Dark brown sugar 
      2 lg Onions                              1 ts Celery seed 
           - peeled and thinly sliced          1    Bay leaf 
      2    Garlic cloves                     3/4 c  Pitted green olives, sliced 
           - peeled and minced                 1 c  Cream (optional) 
           Salt                              1/2 c  Minced flat-leaf parsley 
           Freshly ground black pepper              - for garnish 
     12 oz Beer                            
  
  PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil 
  in a Dutch oven. Add only enough meat to cover the bottom of the pan 
  without crowding and brown on all sides, scraping and turning the cubes so 
  that they don't burn. Remove the meat with a slotted spoon to a bowl, and 
  continue until all the meat is browned, adding fresh oil as needed. If the 
  oil has burned or more oil is needed, add the remaining 2 tablespoons of 
  oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes 
  more, stirring frequently until they are light brown and soft. Stir in the 
  garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown 
  sugar, celery seed, bay leaf and olives and stir to mix well. Cover and 
  transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. 
  After the meat is tender, remove the bay leaf, skim off any excess fat and 
  stir in the cream, if desired. Add the parsley. 
   
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK