Beef, Beetroot & Red Cabbage

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    569

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

recipe updated Mar 28, 2019

Ingredients

  • Black pepper icon
    Black pepper
    4g
  • All purpose flour icon
    All purpose flour
    5g
  • Salt icon
    Salt
    as needed
  • Beef skirt icon
    Beef skirt
    1000g
  • Olive oil icon
    Olive oil
    30ml
  • Bacon icon
    Bacon
    100g
  • Onion icon
    Onion
    280g
  • Red wine icon
    Red wine
    300ml
  • Beef stock icon
    Beef stock
    300ml
  • Sundried tomato icon
    Sundried tomato
    27g
  • Caraway seeds icon
    Caraway seeds
    4g
  • Fresh beet icon
    Fresh beet
    600g
  • Red cabbage icon
    Red cabbage
    400g
  • Balsamic vinegar icon
    Balsamic vinegar
    44ml
  • Sour cream icon
    Sour cream
    as needed

Tools

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

Step preview

  1. Prep and set aside beef skirt: cubed
  2. Prep and set aside bacon: chopped
  3. Prep and set aside onion: sliced
  4. Prep and set aside red cabbage: sliced
  5. Pre-heat
  6. Get a clean plate
  7. Add black pepper
  8. Add all purpose flour
  9. Add salt
  10. Mix with tablespoon
  11. Coat prepared beef skirt
  12. Get a clean Dutch oven
  13. Heat olive oil
  14. Fry meat in Dutch oven bit by bit
  15. Transfer content of Dutch oven to plate
  16. Retrieve Dutch oven
  17. Add prepared bacon
  18. Add prepared onion
  19. Fry gently for 8min on medium-high heat until fragrant
  20. Add red wine
  21. Add beef stock
  22. Transfer meat to Dutch oven
  23. Add sundried tomato
  24. Add caraway seeds
  25. Simmer and cover
  26. Cook for approx 1h
  27. Add sliced fresh beet
  28. Add prepared red cabbage
  29. Add balsamic vinegar
  30. Stir
  31. Cook for 1h 30min until tender
  32. Top with sour cream
  33. Serve
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