Savoy Cabbage Stew from Scotland
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef (shoulder)
- 2 tablespoon oil (sunflower oil)
- 500 g savoy cabbae
- 500 g potato (s), floury cookin
- 500 g onion (s)
- 200 g carrot (s)
- 100 g bacon, mixed
- 2 teaspoons salt
- Pepper, white, freshly ground
- 2 teaspoons thyme, chopped
- 2 tablespoon parsley, chopped
- 1 bay leaf
- 750 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Cut the beef into 3 cm cubes and fry in several portions in a hot pan with oil.
- Peel, wash and slice the potatoes, onions and carrots. Remove the outer leaves from the savoy cabbage. Quarter, cut out the stalk, then cut the savoy cabbage quarters into strips.
- Finely dice the bacon and fry in a large, ovenproof saucepan. Layer the vegetables and meat alternately in the pot, season each layer with the herbs, salt and freshly ground pepper. Halve the bay leaf and insert between them. Pour in the broth, salt and pepper the surface again. Put the lid on and cook the stew in the preheated oven for 90 to 120 minutes.
- At the end of the cooking time, check whether the meat has become soft; if necessary, extend the cooking time a little.
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