Beef Stew with Red Cabbage

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 extra attention: I braise it with apple and spices like cloves, bay leaves, and cinnamon, giving it an intense flavour. Served with creamy mashed potatoes. Enjoy your meal!

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

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

MicrowaveMarleen's choice

Heat the beef stew, red cabbage, and mashed potatoes loosely covered for 3-4 minutes (1 person) or 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 min

Preheat the beef stew, red cabbage, and mashed potatoes covered with an oven-safe plate or aluminium foil for 20 minutes (1 person), up to 30-35 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy117,59 kcal

Fat2,75 g

of which saturated1,07 g

Carbohydrates13,18 g

Dietary fibre3,34 g

Protein7,96 g

Salt0,54 g

Average weight: 540 g