Beef and Cabbage Stew

What Goes With It

• Steamed white rice
• Steamed green beans
• A cucumber salad

How to Cook Beef and Cabbage Stew

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1. Heat half the oil in a large, heavy pot over medium-high heat. Brown the beef in two batches, 6 minutes each, until deep brown, and lift it onto a plate.

   Mark done

2. Add the remaining oil, onion and carrot and cook for 5 minutes. Add the garlic for 1 minute, scraping up the browned bits.

   Mark done Start 5 min timer

3. Return the beef with its juices. Add the water, bay leaves, thyme and pepper and bring to the boil. Lower the heat, cover and simmer for 55 minutes.

   Mark done Start 55 min timer

4. Add the cabbage and simmer for 25 minutes more. Stir in the cornflour mixture and cook for 2 minutes. Add the vinegar and parsley and remove the bay leaves.

   Mark done Start 25 min timer

A Few Notes

Trim visible fat from the beef before cubing it; it will not render out in a water-based stew.

If the beef is still tough after the first simmer, give it 15 minutes more; cuts vary.

Skim any foam from the surface early on for a clear broth.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 3 days. Freezes for up to 3 months; thaw overnight and reheat until simmering.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.