2 lb. boneless beef shoulder or chuck, cut to 1" cubes
2 tbsp. flour
2 tsp. salt
1/4 tsp. black pepper
2 tbsp. oil
1 can condensed (10 1/2 oz.) beef broth
1 c. water
1/3 c. cider vinegar
1 can (6 oz.) tomato paste
6 c. peppers cut into 1-2" chunks
2 c. carrots, cut into 2" chunks
1 tbsp. caraway seed
1 1/2 c. diced apple
1/4 c. chopped parsley
1 1/2 c. crushed gingersnaps
2 tbsp. firmly packed brown sugar

Coat beef with flour mixed with salt and black pepper. In a large heavy saucepot or Dutch oven heat oil. Add beef; brown well on all sides, a few pieces at a time. Remove the browned beef and set aside.

Stir beef broth into the beef drippings in the saucepot. Stir in water, vinegar and tomato paste. Cook and stir until mixture comes to a boil. Stir well to get drippings off the bottom of the pot. Return beef to pot. Bringing to a boil again. Reduce heat and simmer, covered for 1 1/2 hours.

Add peppers, carrots and caraway seed. Bring mixture to a boiling point again. Reduce heat and simmer covered, until meat and vegetables are fork tender, about 30 minutes.

Stir in apple, parsley, gingersnaps and brown sugar. Cover and simmer for 5 minutes. Serve with buttered noodles and rye bread. Serves 6.