Bavarian Beef With Red Cabbage - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 lbs stewing beef
2 cups chopped onions
2 teaspoons caraway seeds
1/4 teaspoon pepper
1 bay leaf
2 cups beef stock
1/3 cup red wine vinegar
3 tablespoons packed brown sugar
1 tablespoon grated lemon rind
1/4 cup molasses
2 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
RED CABBAGE
1 small red cabbage, shredded (about 2 lb/1kg)
1/2 cup red wine vinegar
2 apples, peeled and sliced
1/4 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon salt
2 onions
4 whole cloves

Preparation

In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
Canadian Living.