Beef and Tomato Stew on Shredded Cabbage
Indulge in a deliciously aromatic broth of been shin, garlic, chili, tomato and onion; served on freshly shredded cabbage with roasted vegetables.
Beef and Tomato Stew on Shredded Cabbage Indulge in a deliciously aromatic broth of been shin, garlic, chili, tomato and onion; served on freshly shredded cabbage with roasted vegetables. |
| Servings | Prep Time |
| 4people | 15min |
| Cook Time |
| 3hours |
|
|
Ingredients
- 4tablespoons butter
- 125gr bacondiced
- 1 onionfinely chopped
- 2stalks celerychopped
- 4cloves garlicminced
- 2 bird eye chilifinely chopped
- handful rosemary and thymechopped
- 2tablespoons olive oil
- 1kg beef shin meat
- 2cans chopped and peeled tomatoes
- 1cup beef stock
- 3 bay leaves
- salt and black pepperto season
- 15ml olive oil
- 2cups pearl onionspeeled
- 3 carrotspeeled and chopped
- 1cup zucchinichopped
- 1cup pattypanshalved
- 1cup broccoli florets
- 15ml olive oilto roast veg
- 2small cabbagesshredded
- fresh herbsto garnish
Instructions
- First off, heat the butter in a large pot and saute the bacon, onion, celery, garlic, chilli and herbs until soft and brown. Remove from pot.
- Heat the olive oil in the pot and brown the meat, with bones and all.
- Add the tinned tomatoes, stock, bay leaves and the sauteed ingredients.
- Simmer for about 2 – 3 hours covered, checking every now and then for liquid and adding seasoning to taste.
- Add the pearl onions and carrots with one hour cooking time left.
- Before serving, arrange the zucchini, patty pans and broccoli in an oven safe dish and drizzle with olive oil. Roast until tender and colored.
- Serve stew on shredded cabbage with roasted vegetables.