Beef and Cabbage Stew

My quest to clean out the freezer and make room for the chickens continues! Today’s casualty was a round steak. I combined it with some homemade beef stock, tomatoes, raisins, and a half a head of cabbage that I had forgotten I had in the crisper, and I created this recipe, which turned out to be a real husband-pleaser. With the cooler weather we have still been experiencing lately, both Nick and I have been enjoying soups and stews.

¼ cup olive oil
1 large onion, chopped
4 cloves garlic, minced
Salt and pepper to taste
3lb round steak
8 cups beef stock
2 bay leaves
¼ cup of wine (if that is your thing – it is mine – I might not be able to drink it for the time being, but I can cook with it, darn it!)
2 tbsp lemon juice
2 cups chopped tomatoes
½ cup raisins
½ head cabbage, shredded

Heat your olive oil in a large pot, then add the onion and garlic and cook until translucent. Season your steak with salt and pepper and brown on both sides. Add your stock to the pan, stir, and scrape any browned bits from the bottom of the pan. Add the rest of your ingredients and bring to a boil. Turn the heat to low and simmer for 60 to 90 minutes, until the meat is tender. Discard the bay leaves and remove the meat from the pot. Using a fork and knife, shred it into bite-sized pieces. Stir the meat back into the soup, taste, adjust seasonings as necessary, and serve.

I am sharing this post at Pennywise Platter Thursday, Simple Lives Thursday, It’s A Keeper Thursday, Foodie Friday, Fight Back Friday at Food Renegade, Friday Favorites, Fresh Bites Friday, Allergy Friendly Friday, Fat Camp Friday, Frugal Friday, Fun with Food Friday, Feed Me Tweet Me Follow Me Home Friday at A Moderate Life, Mouthwatering Mondays, Monday Mania, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, and Tuesdays at the Table, Tasty Tuesdays, Works for Me Wednesday, and What’s on Your Plate Wednesday.