Allergens
Lactose
Selderij
Sulfiet
Mosterd
SojaBeef 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 special attention: I braise it with apple and spices like 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.
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
Heat the beef stew, red cabbage, and mashed potatoes covered with an ovenproof 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.
Average weight: 540 g
