Beef, Beetroot & Red Cabbage
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 2hrs 55mins
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- Serves
- 6
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- Calories
- 569
A simple, hearty slow-cooked beef stew packed with earthy beetroot and sweet cabbage. Serve with slices of bread and butter!
recipe updated Dec 17, 2021
Ingredients
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- Beef skirt
- 1 kg
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- Bacon
- 100 g
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- Onion
- 2
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- Red cabbage
- 400 g
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- Black pepper
- 2 teaspoons
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- All purpose flour
- 2 teaspoons
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- Salt
- as needed
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- Olive oil
- 2 tablespoons
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- Red wine
- 300 ml
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- Beef stock
- 300 ml
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- Sundried tomato
- 4 tablespoons
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- Caraway seeds
- 2 teaspoons
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- Fresh beet
- 600 g
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- Balsamic vinegar
- 3 tablespoons
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- Sour cream
- as needed
Tools
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Oven
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Wooden spoon
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Stove
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Plate
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-
Dutch oven
Step preview
- Pre-heat oven - 150°C
- Add black pepper, all purpose flour and salt to a clean plate
- Mix with tablespoon
- Coat beef skirt with the meat
- Heat olive oil to a clean Dutch oven
- Fry meat in Dutch oven bit by bit until browned
- Transfer content of Dutch oven to plate
- Add bacon and onion to the Dutch oven
- Fry gently until fragrant - 8 min, medium-high heat
- Add red wine and beef stock to the Dutch oven
- Transfer content of plate to Dutch oven
- Add sundried tomato and caraway seeds to the Dutch oven
- Simmer and cover
- Bake - approx 1 hr, 150°C
- Add fresh beet, red cabbage and balsamic vinegar to the Dutch oven
- Stir
- Bake until tender - 1 hr 30 min, 150°C
- Top with sour cream
- Serve