Beef & Cabbage Stew

25m
Prep Time
90m
Cook Time
1h 55m
Ready In

Recipe: #257

September 29, 2011



"If desired beef ribs may be replaced for the stew meat I have also added in some canned beans Serve with a crusty loaf of bread or over cooked rice"

Original is 6 servings

Nutritional

  • Serving Size: 1 (498.2 g)
  • Calories 493.7
  • Total Fat - 29.9 g
  • Saturated Fat - 12 g
  • Cholesterol - 107.4 mg
  • Sodium - 1094.2 mg
  • Total Carbohydrate - 26.9 g
  • Dietary Fiber - 6.2 g
  • Sugars - 9.2 g
  • Protein - 30 g
  • Calcium - 91.2 mg
  • Iron - 5 mg
  • Vitamin C - 44.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

N a Dutch oven or large pot heat bacon fat or oil over medium-high heat (use enough oil to coat the bottom of the pot).

Step 2

Season the beef with salt and pepper then brown the meat on all sides; remove to a bowl.

Step 3

Add in the onions and saute for about 3 minutes.

Step 4

Add in the chopped garlic, bay leaf and chili flakes; cook stirring for 2 minutes.

Step 5

Add in the beef broth and Worcestershire sauce, then return the meat back to the pot; bring to a boil stirring.

Step 6

Reduce heat to low cover and simmer for about 1-1/2 hours.

Step 7

Add in celery, carrot, cubed potatoes, tomato sauce and 1 teaspoon seasoned salt; simmer partially covered for about 30 minutes stirring frequently until vegetables are tender.

Step 8

Season with black pepper and more salt if needed about halfway through.

Step 9

Ladle into bowl and sprinkle with Parmesan cheese on top.

Tips


No special items needed.

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