Beef, cabbage, apple and horseradish stew
Soups & stews
Beef, cabbage, apple and horseradish stew
A robust and easy meal that doesn't need much attention during cooking. This is warming and comforting, with the apple and horseradish adding a little sweet piquancy at the end. Savoy cabbage, kale, spring greens or broccoli all work well for greenery.
Ingredients
- 400g diced beef, cut into 1cm dice
- 2 tbsp seasoned flour
- 50g butter
- 2 onions, halved and finely chopped
- 4 garlic cloves, crushed
- 2 celery sticks, finely chopped
- a few thyme sprigs
- 2 bay leaves
- 1 tsp tomato purée
- 1 litre beef stock
- 500g shredded robust greens of your choice (Savoy, kale, spring greens etc.)
- 4 tbsp apple and horseradish sauce (grate fresh horseradish into apple sauce)
- salt and pepper
Method
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Step 1
Toss the beef in the seasoned flour and brown in hot oil in a casserole dish. Set aside.
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Step 2
Heat the butter in a saucepan and gently cook the onion, garlic, celery and herbs for 7-10 minutes, with a lid on, until soft.
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Step 3
Stir in the tomato purée and stock. Bring to a simmer, add the beef, season and cook gently for an hour or so until the beef is tender.
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Step 4
Add the cabbage and simmer until cooked, about 30 minutes.
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Step 5
Stir in the apple and horseradish sauce.
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Step 6
Check and adjust seasoning if necessary then serve as soon as possible.
