March 17, 2012

Beef and Cabbage Stew

Ladies and Gentlemen…Happy St. Patrick’s Day!!  It’s time for beer dyed toxic green and acting Irish (ie. getting drunk).

Here’s our favorite form of anihaltion: The Triathalon

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Mike came up with this “chug contest,” if you will, four years ago and it’s infamous with our circle of friends.  They are scared and in awe all at the same which I think is pretty healthy.  Okay, ready?  As fast as you can – chug an Irish Car bomb, down a shot of Jameson, and then chug a pint of Guinness.  First one done gets kudos, anyone who doesn’t give up wins!  We’re evil drinkers.  :)

Looking back to last St. Patty’s I was very pregnant with Thing 1, like 2 weeks out.  We had a great day though.  Per the usual we all went bar hopping.  Kegs and eggs at The Harp, music at Robbie Fox’s Public House, and a stop over to Fibber McGee’s.  Lots of good Irish fun.  Thing 1 came along too.  

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Thing 1 learn to cheers and then drink that day.  I walked away for water, and when I came back he made me cheers and then gave me repeat until I drank too.  He was definitely Daddy’s boy that day.  I’m not gonna lie, it was kind of depressing to be sans alcohol last year.  
 
This year I have to work.  Boo!  But I have a good job with great benefits, and I’m on salary.  Can’t complain about that.  So solo drinks for me after work.  Mike’s hitting the bar with our friend Scott, the bagpipe player.
 
If you haven’t thought of anything Irish-ish to eat today, I’ve got you covered.
 
 Beef & Cabbage Stew
 
Beef and Cabbage Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1½ pounds beef stew meat, cut into 1″ cubes
  • 2 beef bouillon cubes
  • 1 cup hot water
  • 1 large onion, chopped
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 3 to 4 medium potatoes
  • ⅓ head cabbage, shredded
  • 1 carrot, sliced
  • 1 – 8 ounce can tomato sauce
  • Salt to taste
Instructions
  1. In a large saucepan or Dutch oven, brown stew meat (work in batches if needed); drain. Meanwhile dissolve bouillon cubes in water; add to beef. Add onion, pepper, and bay leaf. Cover and simmer 1 hour 15 minutes or until meat is tender.
  2. Add potatoes, cabbage, and carrots. Cover and simmer 45 minutes to 1 hour, or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15 to 20 minutes more. Remove bay leaf before serving.
 
This is a great way to introduce cabbage to your family if they haven’t really had it before or aren’t big fans to being with.  The flavor of this stew is great and beefy.
 
You could probably do this dinner in a crock pot too.  I’d brown the meat and do step one in the crock pot, cooking for 3 to 4 hours on HIGH.  Then do step two, cooking for 2 to 3 hours on HIGH.  I think that should work.  Let me know for sure if you try it.  
 

Comments

  1. says

    Thanks so much for linking up to Saturday Dishes. I really liked the idea of cabbage and beef stew…and I am looking forward to trying yours. I am featuring you next week when we will be linking up Easter recipes.
    Savannah recently posted…All The Garden’s A Stage

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