German Beef Stew

Ingredient ULF # Portion
L&C Beef Stew Meat 502237 5 lb.
Klements Kielbasa, Medium Slice 584524 3 lb.
Taylor Shredded Green Cabbage 143411 5 lb.
Grimmway Carrots, Medium Dice 127100 3 lb.
Minor’s Beef Base 294801 8 oz.
Roland Dijon Mustard 274274 3 oz.
Heinz Apple Cider Vinegar 457655 3 oz.
Grassland Butter 214676 1 lb.
International Foods Flour 345010 2 cups
Highland Market Caraway Seed 298194 2 Tbsp.
H. Brooks Yellow Onion 138750 3 lb.
Red Wine 2 cups
Water 3 gal.

Combine water and beef base in stock pot, bring to a low boil then set stock aside. In a large stock pot, melt butter, add caraway seeds, beef, and kielbasa. Cook until meat has browned, then add carrots, onions, and cabbage. Cook for 10 min. on medium heat. Add flour to the mixture and incorporate well. Cook for 2 min. Add red wine, cook for 2-3 min. while stirring. Add beef stock and bring to a simmer and sauce has thickened. Add mustard and vinegar, take off heat and serve. Garnish with pretzel bread stick.