Ingredients
- Bacon fat (as needed - or oil)
- 2 pounds beef blade roast (cut into 1 1é2 inch cubes - or beef chuck)
- Seasoned salt and fresh ground black pepper
- 2 cans (14 ounces each) cans low-sodium beef broth (can use half broth and water)
- 1 tablespoons Worcestershire sauce
- 2 medium yellow onions, chopped
- 6 garlic cloves, finely chopped (more garlic the better I use a whole bulb!)
- 1 large bay leaf
- 1 teaspoon crushed red chili flakes, or adjust to taste
- 1 large celery rib, diced
- 1 large carrot, peeled and diced
- 2 medium potatoes (red or russet is fine)
- 1/2 medium green cabbage, coarsely shredded
- 1 can (14 ounce) can tomato sauce
- 1 teaspoon seasoned salt (or to taste)
- Fresh ground black pepper, or to taste
- Freshly grated Parmesan cheese
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.