Beef & Cabbage Stew

Well I decided I want to try to work with new veggies.  I chose cabbage.  What to do with cabbage?  Make cabbage rolls, make cole slaw...or make a hearty fall stew!  This recipe is easy and delicious.  Start cooking it in the early afternoon and let it simmer until dinner time!

Ingredients
2 Tbsp butter
2 Tbsp EVOO
2 medium yellow onions diced
2 cups diced celery
2 cups diced carrots
2lbs beef stew meat
2 Tbsp chopped garlic
1 cup red wine
48oz beef broth
1 large can diced tomatoes
Fresh thyme (I used about 6+ sprigs, taking off the stem)
1 tsp rosemary
2-3 bay leaves
salt and pepper
1/2 head cabbage, cut into small pieces

Heat your DUTCH OVEN and add your butter and EVOO.  Add your diced onions and celery and cook until translucent.  This will take several minutes.

Add your diced carrots.  Cook for another few minutes. Add your red wine.  I used a pinot noir.  It tasted wonderful.   

Next add your stew meat, diced tomatoes, broth, thyme, rosemary, bay leaves, and salt and pepper.

Bring to a boil then cover and simmer on low for at least 2 hours.  Give it a stir every once in a while as well.  After a few hours give it a taste, add more salt, pepper, or thyme as needed  Then add your diced cabbage. 

Cover and simmer for another 30 minutes or so.  Don't forget to remove your bay leafs!  This recipe makes a good amount of stew.  Like for real...it will probably feed at least 6 people, maybe 8.

Enjoy!!!