1 lb Beef stew meat, cut into
-1" cubes
1 md Onion; chopped
2 ts Oil
12 fl Beer
3/4 c  ;Water
1/4 c  Tomato paste
1 tb Paprika
1/4 ts Salt
1/4 ts Caraway seed
1/4 ts Pepper
3    Potatoes (about 1 lb.)
8 oz Sauerkraut, canned
2 tb Parsley; snipped

In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the
beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover;
simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1″ pieces. Add
potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered,
about 20 minutes or until vegetables are tender. Cook, uncovered, 10
minutes more or until mixture is thickened and most of the liquid is
evaporated.