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Beef and Cabbage Stew with Caraway
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Course Soup
Cuisine Eastern European
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 pound beef chuck, cut into 1-inch cubes
  • 4 cups shredded green cabbage
  • 1 tablespoon caraway seeds
  • 3 medium potatoes, peeled and diced
  • 1 large onion, diced
  • 2 carrots, sliced
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, then remove the meat and set it aside.
  • Add the diced onion and sliced carrots to the same pot. Cook for 4 minutes until the onion softens, then stir in the minced garlic.
  • Sprinkle the flour over the vegetables and stir for 1 minute to form a light roux. Slowly pour in the beef broth while stirring to avoid lumps.
  • Return the browned beef to the pot along with the diced potatoes and caraway seeds. Bring the mixture to a simmer, cover, and cook for 45 minutes.
  • Add the shredded cabbage and continue simmering uncovered for 20 minutes until the cabbage is tender and the potatoes begin to break down slightly.
  • Use a spoon to gently mash some of the potatoes against the side of the pot to thicken the broth further. Season with salt and black pepper.

Notes

Mashing a few potato pieces at the end gives the broth its creamy consistency without extra ingredients. If the stew thickens too much on reheating, add a splash of broth to loosen it. Leftovers store well in the fridge for three days and taste even better once the caraway flavor has settled.
Course: Soup
Cuisine: Eastern European
Equipment: Large pot, Wooden spoon, Knife