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Dwight Lewis
Beef stew with red cabbage
Beef stew with red cabbage and carrot
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Ingredients
Directions
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Remove the outer leaves from the coals.
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Cut the coals into pieces and cut out the white stalk. Cut into strips. Cut the root into 2 cm thick slanted slices.
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Heat the butter in a frying pan. Cut the meat into large pieces and bake it for about 2 minutes.
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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.
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Pour the wine along the edge of the pan. Slowly bring it to the boil.
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Let the meat and vegetables covered on low heat (on flame distributor) simmer for about 3 hours. Scoop occasionally.
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Preheat the grill to the highest setting. Divide the bread into large pieces.
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Melt the remaining butter in a frying pan and roll the bread through. Divide the bread pieces over the beef stew.
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Slide the pan under the hot grill and let the bread turn brown in about 5 minutes.
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Nutrition
690Calories
Sodium31% DV745mg
Fat43% DV28g
Protein74% DV37g
Carbs18% DV53g
Fiber52% DV13g
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