Bavarian Stew
Ingredients
- Stew ⓘ
- 2 lbs stewing beef, cut into 1-1/2 inch cubes ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 cups chopped onions ⓘ
- 1 garlic clove, minced ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 3 cups beef stock ⓘ
- 1/2 cup red wine vinegar
- 1/4 cup molasses
- 2 tablespoons brown sugar ⓘ
- 2 teaspoons caraway seeds ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1 bay leaf ⓘ
- salt & freshly ground black pepper ⓘ
- Red Cabbage ⓘ
- 2 tablespoons butter ⓘ
- 6 cups shredded red cabbage ⓘ
- 2 apples, peeled, cored and sliced ⓘ
- 1/2 cup chopped onion ⓘ
Instructions
- In a large pot, heat oil over medium heat. Brown beef cubes in batches.
- Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
- Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
- Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
- Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
- Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
- Season to taste with salt and pepper and discard bay leaf.
- If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
- To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
- To make Red Cabbage:
- In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
- Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
- You can freeze the cabbage in a seperate container and just thaw and reheat.
Nutrition & Diet Analysis (per serving)
1165
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).