Cheesecake

Sleepy Hollow Stew
by Joyce Blackburn

This is an excellent vegetarian stew. Although the original recipe calls for meat, we love it without the beef, never missing it since the flavor is so rich.

2 pounds chuck steak, cubed -- Optional
1 cup chopped onion
1 cup coarsely chopped celery
1/2 cup butter
6 cups water
3 Tbsp. beef cubes (or substitute 6 cups of beef broth and eliminate the water)
16 oz. can stewed tomatoes
1 tsp. onion powder
2 tsp. salt
1 tsp. black papper
2 tsp. caraway seeds
1/4 cup flour
1 cup sliced, cooked carrots
1 cup cooked green beans
1 1/2 cups cooked spaetzle

Saute cubed chuck steak in oil until browned. Saute onions, and celery in 1/4 cup of butter until tender. Add water, beef broth, tomatoes, onion powder, pepper, and caraway seeds. Bring to a boil, then cover and simmer for one hour if not using meat, 2-3 hours if using meat. Melt remaining butter in a small saucepan and blend flour to make a "paste". Stir into stew until broth is thickened and smooth. Stir in cooked carrots, beans, and spaetzle.