Cindy's Recipes and Writings

I love to make a hearty stew that can double as a casserole just in case I’m not in the mood for “soup”. The beef melts in your mouth and the potatoes soak up that beefy flavor. Delicious!
Beef and Cabbage
2 lbs. cubed mock tender roast or other stew beef
1 medium head of cabbage (about 2 pounds) cut into 2-inch chunks
4 medium potatoes, peeled and cut into 1-inch pieces
64 ounces beef broth
1 cup chopped celery
1 medium onion, chopped
1 cup baby carrots
2 Tbs. Maggi Seasoning
2 Tbs. Olive oil
3 Tbs. dried Parsley
Salt and Pepper
1. In a large Dutch oven or stew pot, add beef and oil, season with salt and pepper and brown on all sides over medium-high heat.
2. Reduce heat to medium, add broth, celery, onions and Maggi. Add a little water if necessary to ensure meat is totally covered in liquid. Bring to a boil, stir then reduce heat to a simmer. Simmer meat for until fork tender (about 2 to 2 1/2 hours).
3. Remove meat, set aside. Add cabbage to broth and return to a boil. Boil for 10 minutes then add carrots and potatoes. Reduce heat to medium and cook about 10 minutes until vegetables are tender but not mushy. Add meat and parsley. Stir. Serve as either a hearty stew and enjoy the rich beef broth or plate and serve as a casseole.