Beef and Cabbage Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds stew beef, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 (14.5 ounce) can beef broth
• 1/4 cup tomato paste
• 1/4 cup Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1/4 teaspoon ground cloves
• 1 head green cabbage, chopped
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions

1. Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes. Add beef, salt, pepper, and red pepper flakes and cook until beef is browned, about 10 minutes.
2. Add beef broth, tomato paste, Worcestershire sauce, parsley, thyme, and cloves. Bring to a boil, reduce heat to medium-low, and simmer for 1 hour, stirring occasionally.
3. Add cabbage and diced tomatoes and simmer for an additional 30 minutes.
4. In a small bowl, whisk together cornstarch and cold water. Slowly stir into stew and simmer for an additional 10 minutes, or until thickened.
5. Serve hot.

Interesting Facts

• Cabbage has been eaten by humans for more than 4,000 years!
• Beef and cabbage stew is a popular dish in many countries around the world.
• Adding diced tomatoes to the stew adds a nice flavor and extra nutrition.