Beef n Cabbage Stew
- 3 pounds of lean beef
- 2 medium rutabagas diced about the size of a sugar cube
- 1 med yellow onion
- 1/2 jicama
- 1 medium cabbage head
- 8 to 10 baby bellas diced
- 2 stalks celery diced
- 1/2 Serrano pepper diced
- 1/2 Anaheim pepper diced
- carrots to taste chopped
- 2 cloves garlic
- 1 box beef stock/broth
- 1 box veggie broth (I use organic for both broths or make it myself)
- Red wine of your choice
- and a dash/to taste red wine vinegar
- 2 tablespoons oil — coconut, or olive oil
I used a sirloin roast this time out for my stew meet (my preference is grassfed). It was super cost effective, and I could control the size of the cubed meat. I also used the roast because it was larger (4 to 5 pounds), and I wanted to make a double batch to freeze. You can add potatoes or any other veggies you like. I am diabetic and need to keep the carbs down so I modified my starches with the rutabagas and jicama — both of which have more fiber and less starch.
I dice the rutabagas and jicama the size of sugar cubes because they cook quicker that way and taste and feel more like potatoes. Actually, this time I added the jicama later so it kept the water chestnut texture. I dice the onions, peppers, celery, and mushrooms small (my family doesn’t like big hunks of onion so mine are finely diced). I like to caramelize these veggies (most of the onions) together in some unflavored coconut oil or on med-low with olive oil. Just before deglazing the pan–throw in the garlic. I make sure to get all the flavor from the pan by using some of the veggie broth to deglaze the pan.
I brown the meat if I have the smaller amount. I throw some of the onions with meat to brown just before toping with beef broth and some water. Bring to a boil then turn down to simmer for about 4 hours, or if you are leaving for the day put in crock pot with cup of red wine.
When the meat is 3 hours into the simmer chop up the head of cabbage and chop the carrots to your preferred size and throw all veggies in to simmer for the last hour.
Salt and pepper to taste … if you want it spicy add a can of Rotel tomatoes.