Beef, Beetroot & Red Cabbage

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recipe by Octopus Publishing

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
  • Calories icon

A simple, hearty slow-cooked beef stew packed with earthy beetroot and sweet cabbage. Serve with slices of bread and butter!

recipe updated Mar 19, 2020


  • Beef skirt icon
    Beef skirt
    4⅛ cups
  • Bacon icon
    100g (about 3½)
  • Onion icon
    2 (280g)
  • Red cabbage icon
    Red cabbage
    400g (about ½)
  • Black pepper icon
    Black pepper
    2 tsp (4g)
  • All purpose flour icon
    All purpose flour
    2 tsp (5g)
  • Salt icon
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Red wine icon
    Red wine
    300ml (300ml)
  • Beef stock icon
    Beef stock
    300ml (300ml)
  • Sundried tomato icon
    Sundried tomato
    4 tbsp (27g)
  • Caraway seeds icon
    Caraway seeds
    2 tsp (4g)
  • Fresh beet icon
    Fresh beet
    600g (about 4¾)
  • Balsamic vinegar icon
    Balsamic vinegar
    3 tbsp (44ml)
  • Sour cream icon
    Sour cream
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plate
  • kCook icon Plate
  • kCook icon Dutch oven

Step preview

  1. Pre-heat oven - 150°C
  2. Add black pepper, all purpose flour and salt to a clean plate
  3. Mix with tablespoon
  4. Coat beef skirt with the meat
  5. Heat olive oil to a clean Dutch oven
  6. Fry meat in Dutch oven bit by bit
  7. Transfer content of Dutch oven to plate
  8. Add bacon and onion to the Dutch oven
  9. Fry gently until fragrant - 8 min, medium-high heat
  10. Add red wine and beef stock to the Dutch oven
  11. Transfer meat to Dutch oven
  12. Add sundried tomato and caraway seeds to the Dutch oven
  13. Simmer and cover
  14. Cook - approx 1 hr, 150°C
  15. Add fresh beet, red cabbage and balsamic vinegar to the Dutch oven
  16. Stir
  17. Cook until tender - 1 hr 30 min, 150°C
  18. Top with sour cream
  19. Serve
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