Beef vegetable stew
Prep Time
Cooking Mode
60 ml (¼ cup) cup flour
750 ml (3 cups) cup beef broth
250 ml (1 cup) cup orange marmalade
45 ml (3 tbsp.) tbsp cider vinegar
1 small cabbage
3 cloves
1 bay leaf
1 sprig thyme
30 ml (2 tbsp.) tbsp canola oil
900 g (2 lb.) lb stewing beef cubes
1 onion
1 small rutabaga
2 parsnips
2 carrots
4 potatoes
60 ml (¼ cup) cup flour
750 ml (3 cups) cup beef broth
250 ml (1 cup) cup orange marmalade
45 ml (3 tbsp.) tbsp cider vinegar
1 small cabbage
3 cloves
1 bay leaf
1 sprig thyme
30 ml (2 tbsp.) tbsp canola oil
900 g (2 lb.) lb stewing beef cubes
1 onion
1 small rutabaga
2 parsnips
2 carrots
4 potatoes
Directions
1Peel and cube vegetables. Chop onion. Pat beef cubes dry with a paper towel.
2In a saucepan, heat oil over high heat. Sear beef cubes on all sides, a few at a time, turning them with tongs. Transfer to a plate.
3In the same saucepan, sear vegetables in a little oil. Return beef to saucepan.
4Sprinkle with flour and stir. Add remaining ingredients and bring to a boil. Cover and let simmer over low heat for 1 hour and 45 minutes. Add cabbage and continue cooking for 15 to 30 minutes.
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Personal Note