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Bavarian Beef Recipe

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This recipe for Bavarian Beef, by , is from Give Us This Day Our Daily Bread, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Swartz-Brown


2 1/2 - 3 lb. boneless beef roast
2 c. carrots, sliced
2 c. chopped onions
2 large or 3/4 c. Kosher style dill pickles, chopped
2 stalks celery, sliced (1 cup)
1/2 c. dry red wine or beef broth
1/3 c. German style mustard
1/2 tsp. ground pepper
1/4 tsp. ground cloves
2 Bay leaves
2 T. flour
2 T. wine or beef broth
Hot Spaetzle or cooked noodles
Chopped dill pickles

In a skillet brown the roast on all sides.Put all the veggies in a crock pot, put the browned roast on top of veggies. Combine the 1/2 c. wine or broth, mustard, pepper, cloves, and bay leaves. Pour over the beef roast. Cover and cook for 8-10 hours on low or 4-5 hours on high. Remove meat and keep warm. Put veggies and liquid in a 2 qt. pan w/fat skimmed. Stir together flour and remaining wine or broth, mix with liquid in pot. Cook until thick and bubbly. Serve.

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