Layered Potato, Sauerkraut, and Beef Stew (Recipe)

Serve this stew with old-world flavor with plenty of dark bread and a spinach or other green salad.

Ingredients

1 pound small white potatoes, scrubbed and sliced

2 pounds sauerkraut, rinsed and drained

1 medium onion, halved and thinly sliced

1/4 cup dry white wine

2 tablespoons cornstarch

1 (14 1/2 ounce) can diced peeled tomatoes

1/2 teaspoon garlic pepper

1/4 teaspoon salt

1 tablespoon caraway seeds (optional)

2 pounds beef top round steak, trimmed of fat and cut into 1-inch cubes

Steps

1.  In a 5 quart electric slow cooker, layer the potato slices.  Spread evenly with the sauerkraut, then top with the onion slices.  In a medium bowl, blend together the wine and cornstarch until smooth.  Stir in the tomatoes with their liquid, garlic pepper, salt, and caraway seeds.  Pour 2/3 of the tomato mixture over the potatoes and sauerkraut.  Top with the beef cubes.  Pour the remaining tomato mixture over all.

2.  Cover and cook on the low heat setting about 9 hours, or until the beef and potatoes are tender.  Serve immediately.