Ingrédients pour Beef And Cabbage Stew
- 2 tablespoons olive oil
- 1.5 lbs beef stew meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- Fresh Lemon Juice
- 1 tablespoon brown sugar
- Whole Tomatoes
- 4 cups beef broth
- Water
- salt and pepper to taste
- 1 medium head of cabbage (about 2 lbs), shredded
- 1/2 cup raisins
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Comment préparer Beef And Cabbage Stew
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides for about 6 minutes. Remove beef from pot and set aside.
- Add 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; and 4 cups beef broth to the pot.
- Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the beef is very tender.
- Add 1 medium head of cabbage (about 2 lbs), shredded; 1/2 cup raisins; 1/4 cup apple cider vinegar; and 1 tablespoon brown sugar. Stir to combine.
- Continue to simmer, uncovered, for 30 minutes, or until the cabbage is tender and the flavors have melded. Taste and adjust seasoning as needed (salt and pepper to taste).
- Remove bay leaf before serving. Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
54g
Fat
75g
Carbs
6g
