A few years ago at a Christian bookseller’s convention, with several thousand people present, one Christian group did a survey asking people to define the gospel. A hundred people responded. Those who sponsored the survey looked at the responses, and only one out a hundred qualified as an adequate description of the gospel. People think that the gospel is having a warm relationship with Jesus, or asking Christ into your heart. Those things are important, but that is not the gospel. The gospel has a clear content that focuses on the person of Christ, the work of Christ, and how the benefits of Christ are appropriated into the Christian’s life by faith.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy	Belgian	Soups, Main dish	8	Servings

INGREDIENTS

3	lb	Lean stewing beef cut into 1 1/2-in cubes
		Flour for dredging
5	tb	Vegetable oil
2	lg	Onions peeled and thinly sliced
2		Garlic cloves peeled and minced
		Salt
		Freshly ground black pepper
12	oz	Beer
2	lb	Sauerkraut rinsed and squeezed dry
2	tb	Marjoram
2	tb	Dark brown sugar
1	ts	Celery seed
1		Bay leaf
3/4	c	Pitted green olives, sliced
1	c	Cream (optional)
1/2	c	Minced flat-leaf parsley for garnish

INSTRUCTIONS

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil
in a Dutch oven. Add only enough meat to cover the bottom of the pan
without crowding and brown on all sides, scraping and turning the cubes so
that they don't burn. Remove the meat with a slotted spoon to a bowl, and
continue until all the meat is browned, adding fresh oil as needed. If the
oil has burned or more oil is needed, add the remaining 2 tablespoons of
oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes
more, stirring frequently until they are light brown and soft. Stir in the
garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown
sugar, celery seed, bay leaf and olives and stir to mix well. Cover and
transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.
After the meat is tender, remove the bay leaf, skim off any excess fat and
stir in the cream, if desired. Add the parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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