Beef Stew with Red Cabbage

This is yesterday's meal, just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging, A classic recipe from Dutch cuisine; beef stew with red cabbage. I slow-cook the beef chuck (Beter Leven 2 stars) for hours with onion rings, garlic, thyme, fresh bay leaves, and juniper berries until it's tender. The red cabbage also deserves special attention: I braise it with apple and spices such as cloves, bay leaves, and cinnamon, giving it an intense flavour. Served with mashed potatoes. Enjoy your meal!

Beef chuck (Beter Leven 2 stars), red cabbage, white onion, garlic, potato, Jonagold apple, fresh bay leaves, juniper berries, cinnamon, cloves, bay leaves, thyme, milk, Dijon mustard, tomato purée, dark brown sugar, homemade veal stock (contains celery), balsamic vinegar, ketjap manis, rapeseed oil, red wine vinegar, butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, selderij, soja, sulfiet.

Microwave

Heat the beef stew, red cabbage, and mashed potatoes loosely covered for 3-4 minutes.

Oven — 200°C, 20-25 minMarleen's choice

Transfer to an oven dish and heat the beef stew, red cabbage, and mashed potatoes covered with an oven-safe plate or aluminium foil for 20-25 minutes.

Energy115,98 kcal

Protein7,87 g

Fat2,66 g

of which saturated1,01 g

Carbohydrates13,05 g

Dietary fibre3,34 g

Salt0,54 g

Average weight: 540 g