Bavarian Beef With Red Cabbage

Name: Bavarian Beef With Red Cabbage
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 2 lbs stewing beef; 2 cups chopped onions; 2 teaspoons caraway seeds; 1/4 teaspoon pepper; 1 bay leaf; 2 cups beef stock; 1/3 cup red wine vinegar; 3 tablespoons packed brown sugar; 1 tablespoon grated lemon rind; 1/4 cup molasses; 2 tablespoons all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 small red cabbage, shredded (about 2 lb/1kg); 1/2 cup red wine vinegar; 2 apples, peeled and sliced; 1/4 cup packed brown sugar; 1 tablespoon butter; 1/4 teaspoon salt; 2 onions; 4 whole cloves

Submitted by Olha7397

"Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer."

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Ready In:: 3hrs 50mins
Ingredients:: 23
Serves:: 6

ingredients

1 tablespoon vegetable oil
2 lbs stewing beef
2 cups chopped onions
2 teaspoons caraway seeds
¹⁄₄ teaspoon pepper
1 bay leaf
2 cups beef stock
¹⁄₃ cup red wine vinegar
3 tablespoons packed brown sugar
1 tablespoon grated lemon rind
¹⁄₄ cup molasses
2 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¹⁄₄ teaspoon ground cloves
RED CABBAGE
1 small red cabbage, shredded (about 2 lb/1kg)
¹⁄₂ cup red wine vinegar
2 apples, peeled and sliced
¹⁄₄ cup packed brown sugar
1 tablespoon butter
¹⁄₄ teaspoon salt
2 onions
4 whole cloves

directions

In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
Canadian Living.

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Reviews

The beef had a lot of flavor and was very tender. I did have to add more beef stock to it, due to the stock reducing by about half while cooking. Very good though. Thank you for sharing.

Sky Valley Cook
We loved this. I love the unique (sweet-vinegary) flavor. It's a must try! I didn't change anything in the recipe.

Srt