1 lb. lean, boneless beef chuck or round steak, cut to bite size (trim all fat from beef)
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. pepper
1 1/2 c. water
1/4 c. red wine vinegar
1 (10 1/2 oz.) can condensed beef broth
1 bay leaf
1 med. onion, chopped (1/2 c.)
1/2 sm. head red cabbage, coarsely shredded
8 gingersnaps, crushed (1/2 c.)
1 tbsp. packed brown sugar

Heat oven to 325 degrees. Mix all ingredients, except gingersnaps and brown sugar, in oven-proof 3-quart casserole or Dutch oven. Cover and bake about 2 hours or until beef is tender. Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 15 minutes longer.

Serve over hot, buttered, wide noodles. I also sprinkle noodles with poppy seed or sesame seed and even add a sprinkling of chopped nuts. Serves 4.