Beef and Cabbage Stew
August 26, 2011
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The head of cabbage that I bought at the Vestal farmers’ market a few days ago has been eyeing me reproachfully from the back of the kitchen counter threatening to go bad if I did not put it to good use soon. A quick Internet search led me to this interesting recipe that I have adapted to what I had on hand and to a quantity suitable for two. Feel free to use more or fewer vegetables or to substitute whatever you have. As long as you have a good stock as a base it is almost impossible to ruin beef stew. By the way, the tomatoes I used really were brownish red.
- 2 tablespoons olive oil
- 12 ounces stew beef cut into 1-inch cubes
- 2 medium onions, diced
- 4 cloves garlic, minced
- ½ cup dry red wine
- 2 bay leaves
- 6 ounces tomatoes, diced (I used some cherry tomatoes that I simply halved)
- ½ head cabbage cored and cut into 2-inch wedges
- 2 cups beef stock, preferably homemade
- ½ cup raisins
- Salt and pepper
Heat the olive oil in a large pot or Dutch oven over high heat and brown the beef cubes well. Remove and set aside.
Turn the heat down to medium, add a bit more oil if needed, and sauté the onion until softened but not browned, about 5 minutes. Add the garlic and cook until fragrant, a minute or two. Pour in the wine and deglaze the bottom of the pot.
Add the tomatoes, potatoes, cabbage, raisins, and bay leaves to the pot. Pour on the beef stock and season with salt and pepper. (Go easy on the salt as you can adjust it later if need be.) The stock will not quite cover the other stew ingredients. Bring to a boil, cover, and simmer over low heat for an hour, stirring from time to time.