Filter
Reset
Sort ByRelevance
Dwight Lewis
Beef stew with red cabbage
Beef stew with red cabbage and carrot
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minMain dishparty favorite potatoes, carrots and snow peas, traditional olive oil, fresh seaweed fillet, lobster sauce, saltwater spring crabs,sea wolf with spring crabs
-
20 minMain dishfresh tagliatelle, tomatoes, balsamic dressing, surimiflakes, bunch onions, creme fraiche,tagliatelle with surimi
-
30 minLunchgrilled pieces (gourmet), grater and juice of lemon, fresh rosemary needles or fresh thyme leaves, olive oil, mustard, mini romaine lettuce, lamb's lettuce, arugula, pumpkin seeds,crispy salad with grilled pieces and peaches
-
35 minMain dishtraditional olive oil, minced beef, French stir-fried vegetable zucchini and red onion, Chop lentil curry, fresh parsley, Ilchester Cheddar tophat 48, fresh mashed potatoes,lentil dish with puree and minced meat
Nutrition
690Calories
Sodium31% DV745mg
Fat43% DV28g
Protein74% DV37g
Carbs18% DV53g
Fiber52% DV13g
Loved it