Linda Valkovska
Dietitian
EN
LV
Recipe
Cozy beef - cabbage stew with rosemary
- Time: 25 - 30 min
- Servings: 5-6
- Servings: 5-6
Ingredients
For the stew:
- 500 g beef, copped
- 1 onion, finely chopped
- 4 carrots, peeled and chopped in large pieces
- 1 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tbsp cranberry or bilberry jam
- 400 ml beef or vegetable stock (you can also use water and dry bouillon)
- 500 g potatoes, chopped in large pieces
- 700 g cabbage, chopped in large pieces
- Pepper, salt to taste
For serving:
- Fresh herbs
- Greek yogurt (optional)
- 500 g beef, copped
- 1 onion, finely chopped
- 4 carrots, peeled and chopped in large pieces
- 1 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tbsp cranberry or bilberry jam
- 400 ml beef or vegetable stock (you can also use water and dry bouillon)
- 500 g potatoes, chopped in large pieces
- 700 g cabbage, chopped in large pieces
- Pepper, salt to taste
For serving:
- Fresh herbs
- Greek yogurt (optional)
Instructions
Heat the oil in a dutch oven or deep pot. Place the beef in the pot and cook until golden.
Add the onion, carrots, spices, jam and stock, cover and let it cook on low to medium heat until the carrots have become more tender - the longer you will let it simmer, the more flavour will develop.
Add in the potatoes and cabbage, cook on low for about 30 minutes or until the potatoes are soft.
Add salt and pepper to taste, cook for a couple more minutes.
Serve topped with fresh herbs and greek yogurt.
Add the onion, carrots, spices, jam and stock, cover and let it cook on low to medium heat until the carrots have become more tender - the longer you will let it simmer, the more flavour will develop.
Add in the potatoes and cabbage, cook on low for about 30 minutes or until the potatoes are soft.
Add salt and pepper to taste, cook for a couple more minutes.
Serve topped with fresh herbs and greek yogurt.
Linda Valkovska
Dietitian
EN
LV