Beef & Cabbage Stew
Recipe: #257
September 29, 2011
Categories: Roast Beef, Blade Roast, Beef Chuck Cabbage, Sunday Dinner, No Eggs, Non-Dairy, more
"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"
Ingredients
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.