Ingredients for Bavarian Beef With Red Cabbage
- 2 tablespoons vegetable oil
- 2 lbs stewing beef
- 3 medium onions
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 2 bay leaves
- 4 cups beef stock
- 4 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 0 Lemon Rind (not used in recipe)
- 2 tablespoons molasses
- 2 tablespoons all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 medium red cabbage (1 1/2 lbs)
- 1 medium apple
- 2 tablespoons butter
- 1/2 teaspoon salt
- 4-5 whole cloves
- poppy seed noodles
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How to Make Bavarian Beef With Red Cabbage
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Brown 2 lbs beef stew meat in batches, about 3-4 minutes per batch. Remove beef and set aside.
- Add 2 medium onions, chopped, 1 teaspoon caraway seeds, 1/2 teaspoon black pepper, and 2 bay leaves to the Dutch oven.
- Cook, stirring frequently, for 1 minute until softened.
- Pour in 4 cups beef stock, scraping up any browned bits from the bottom of the pan.
- Bring to a boil, then return beef to the pot along with any accumulated juices.
- Reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender.
- Stir in 2 tablespoons red wine vinegar, 1 tablespoon brown sugar, and the zest of 1 orange.
- Uncover and cook for another 30 minutes, stirring occasionally, until the sauce slightly thickens.
- In a small bowl, whisk together 2 tablespoons molasses, 2 tablespoons all-purpose flour, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
- Stir in 2 tablespoons of the stew juices to form a smooth paste.
- Gradually whisk the paste back into the stew over medium-high heat until thickened, about 3-5 minutes.
- Discard bay leaves.
- **Red Cabbage:** Meanwhile, in a large saucepan, combine 1 medium red cabbage (about 1 1/2 lbs), thinly sliced, 1/2 cup water, 2 tablespoons red wine vinegar, 1 medium apple, thinly sliced, 2 tablespoons brown sugar, 2 tablespoons butter, and 1/2 teaspoon salt.
- Add 1 medium onion, chopped, to the saucepan.
- Toss well to combine.
- Stud the remaining onion with 4-5 whole cloves and bury it in the cabbage mixture.
- Cover and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until the cabbage is tender and most of the liquid is absorbed, stirring occasionally.
- Discard the clove-studded onion before serving.
- Serve the stew over poppy seed noodles, topped with the tangy red cabbage. Serves 6.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
142g
Fat
67g
Carbs
17g
