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Beef & Cabbage Stew

Created by KittenCal on September 29, 2011

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

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.