3 tablespoons extra virgin olive oil
1 1/2 cups onion, chopped
3 cloves garlic, minced
2 pounds boneless beef chuck, cut in 3/4-inch cubes
1 1/2 cups apple juice
2 1/2 cups water or low sodium beef broth
3 1/2 tablespoons cider vinegar, divided
1 tablespoon Worcestershire sauce
2 teaspoons caraway seed
1 cup diced apples
8 wedges red cabbage (2 pounds)
1 tablespoon flour
In a large skillet, heat olive oil with onions; sauté until tender and translucent (about 5 minutes) - add garlic during after onions are starting to soften. Transfer to a dish and set aside.
Add beef to skillet and brown well on all sides.
Drain drippings. Stir in apple juice, 2 1/4 cups of the water or broth, 2 tablespoons of vinegar, Worcestershire sauce, caraway seed and the reserved onion/garlic.
Bring to a boil, reduce heat and simmer, covered, until beef is tender, about 1 hour, adding more water, if needed.
Add apples, cabbage and remaining 1 1/2 tablespoons vinegar. Simmer, covered, until cabbage is tender, about 10 minutes.
Combine flour with the remaining 1/4 cup water.
Add to saucepan; cook and stir until thickened, about 2 minutes. To serve, place cabbage wedges on serving dish. Spoon beef mixture over wedges.
Serves 6.
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