1 lb. stew meat, cut into 1 inch cubes
1 med. onion
2 tbsp. oil
1 (12 oz.) can beer
3/4 c. water
1/4 c. tomato paste
1 tbsp. paprika
1/4 tsp. salt
1/4 tsp. caraway seed
1/4 tsp. pepper
3 potatoes
1 (8 oz.) can sauerkraut
2 tbsp. snipped parsley

In Dutch oven cook meat and onion in oil until meat is brown. Add beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover and simmer 1 1/4 to 1 1/2 hours. Cut potatoes. Add undrained sauerkraut and parsley to skillet. Cook, covered 20 minutes or until vegetables are tender. Cook uncovered 10 minutes more until mixture is thickened. Serves 4.