Bavarian Beef With Red Cabbage

Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.

• Ready In: 3 hrs 50 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 2  lbs stewing beef
• 2  cups  chopped onions
• 2  teaspoons caraway seeds
• 1⁄4 teaspoon pepper
• 1  bay leaf
• 2  cups  beef stock
• 1⁄3 cup red wine vinegar
• 3  tablespoons  packed brown sugar
• 1  tablespoon  grated lemon rind
• 1⁄4 cup molasses
• 2  tablespoons all-purpose flour
• 1  teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves

• RED CABBAGE

• 1  small red cabbage, shredded (about 2 lb/1kg)
• 1⁄2 cup red wine vinegar
• 2  apples, peeled and sliced
• 1⁄4 cup  packed brown sugar
• 1  tablespoon butter
• 1⁄4 teaspoon salt
• 2  onions
• 4  whole cloves

Directions

1. In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
2. Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
3. In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
4. RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
5. Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
6. Canadian Living.