When in doubt, make soup!

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My parents are down in Florida and I’m looking after the house while they’re gone. This entailed cleaning out the fridge after they left, and so I arrived home with this oddment of groceries: 1 small zucchini, 4 wilted green onions, 2 baby bok choi, 9 multicoloured carrots, half a large sweet onion, half a large rutabaga, and half a large Savoy cabbage.

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Welp, that looks like a soup to me. Fortunately I had some stewing beef in the freezer which I chucked in the sink to defrost. Then I got to chopping.

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I also chopped up 1 head of garlic, and sautéed it with the onions in a large stockpot with a drop of olive oil until they were soft and sweet.

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Remember when cutting up rutabagas to be very careful. Slice off the top and bottom first so you have a flat surface to work on before you go after the skin, as it will be tough, especially if it’s been waxed.

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I added all the other chopped veg to the pot. I only scrubbed the carrots, didn’t peel them. All that vitamin-y goodness is in the skin and these are such tender carrots it seemed like a waste to remove the skin.

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Make sure to dry your beef before you brown it. It will make browning way quicker.

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I also like to dredge it in flour for a nice crust, and the flour will help thicken the stew as it cooks. You can use rice flour for a gluten-free option.

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Brown the meat until it has a nice seared edge all the way around.

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Then you can chuck that in the pot, too. I added about 8 cups water and two mini cups of concentrated beef bouillon, but go with whatever floats your boat.

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Give it a stir and set it to simmer for about 30-45 minutes, until the rutabagas are soft when you smush them with a spoon.

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I added in a pinch of ground nutmeg and cloves, as well as a few teaspoons of dried oregano. Add salt and pepper as well, if you like.

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To combat the bitterness of the cabbage I also added in a few tablespoons each of maple syrup and rice vinegar (it sounds weird, I know, but it works). You can also use cider vinegar.

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My scrumptious savoury stew!

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I shoved it into large freezer bags that I froze flat for easy storage. I can’t wait to haul one of these babies out in the dead of winter for some comfort food!

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