Beef stew with red cabbage

Name: beef stew with red cabbage
Cook time: 25 min
Total time: 210 min
Yield: 4
Cuisine: Dutch
Ingredients: Red cabbage; 2 big winter carrot; 70 g unsalted butter or margarine; 500 g rib; 4 shallot; 10 g beef spices; 300 ml Red wine; floor bread

Beef stew with red cabbage and carrot

Ingredients

Directions

Remove the outer leaves from the coals.
Cut the coals into pieces and cut out the white stalk. Cut into strips. Cut the root into 2 cm thick slanted slices.
Heat the butter in a frying pan. Cut the meat into large pieces and bake it for about 2 minutes.
Add the shallots and cook for about 2 minutes. Sprinkle the meat with the meat herbs and scoop. Put the red cabbage and the carrot through.
Pour the wine along the edge of the pan. Slowly bring it to the boil.
Let the meat and vegetables covered on low heat (on flame distributor) simmer for about 3 hours. Scoop occasionally.
Preheat the grill to the highest setting. Divide the bread into large pieces.
Melt the remaining butter in a frying pan and roll the bread through. Divide the bread pieces over the beef stew.
Slide the pan under the hot grill and let the bread turn brown in about 5 minutes.