Winter Comfort: Beef Stew with Red Cabbage

The cold weather is upon us and it is freezing cold at the moment. The streets are iced over, it is dark by 4pm and the heat is on full blast. What better way to warm up those cold nights than by making a beef stew? For me, beef stew reminds me of home comforts. I added a typical German twist and served some red cabbage on the side.

Whilst this is easy to make it is one to be made at the weekend. A little bit of time is required that is not really suitable for the working week!

Ingredients:

Beef Stew:

Pieces of stewing beef (cut into small chunks)

1 onion (diced)

3 medium carrots (peeled and sliced)

2 celery sticks (diced)

400ml red wine

200ml beef stock

1 tbpsn tomato puree

2 cloves garlic (crushed)

olive oil

fresh thyme

ground black pepper

• Preheat the oven to gas mark 2/ 150 degrees celsius 
• In a deep saucepan heat some olive oil and add the beef, onions and garlic. Gently brown the beef and onions
• Add the carrots and celery and then mix with the tomato puree
• Pour in the red wine and the beef stock and bring to a gentle boil for just 5 mins. After this season with black pepper, fresh thyme and a pinch of salt
• Pour the ingredients into a casserole dish. Place the lid onto the dish and put in the oven for 2 and half hours
• After 2 and half hours check the beef and if needed leave for another half hour
• Once out of the oven leave to stand for 5 mins and then serve into large bowls

I served this with a fresh baguette and red cabbage on the side.

 

Red Cabbage:

half a red cabbage (shredded)

200ml red wine

1 apple (peeled, cored and chopped into rough chunks)

1 tspn cinnamon

• Add all the ingredients to a large pan and bring to a boil
• Leave on a steady boil with the lid on for 1 and half hours