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Ingredients
Ingredients
For the stew
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
For serving
fresh herbs
Greek yogurt (optional)
Method
Method
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.
Time: 25 - 30 min
Servings: 5-6
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