The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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ONE-POT CABBAGE STEW with Ground BEEF | Easy Dinner Idea! Meat Cabbage Stew. Recipe by Always Yummy!
Hi Everyone! Today we will show you how to make a tasty and satisfying one-pot comfort food of stewed cabbage with ground beef and rice. This recipe is delicious and also budget-friendly, that's incredibly flavorful and perfect for a hearty cozy dinner. ❤️
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Cooking time: 1 h 15 min
Servings: 5
Calories: 96 kCal
???? Ingredients:
• ground beef – 1,3 lb | 600 g
• white cabbage – 1,8 lb | 800 g
• rice – 3 oz | 100 g
• chopped tomatoes – 1,1 lb | 500 g
• tomato paste – 2 tbsp
• water – 3 cup | 700 ml
• onion – 3 oz | 100 g
• garlic – 3 cloves
• cooking oil – 1,5 tbsp
• dried thyme – 1 tsp
• dried oregano – 1 tsp
• ground black pepper – to taste
• salt – to taste
✔︎ You will need:
• pan
• carving board
???? Preparation:
1. Wash the rice thoroughly, chop onion and garlic, cut the white cabbage into slices.
2. Heat a pan with the cooking oil, add the onion and fry for 2-3 minutes over medium heat.
3. Add the ground beef and fry for 7-8 minutes over medium heat stirring and crushing into smaller pieces.
4. As soon as the juice evaporates and minced beef becomes golden brown reduce the heat to low, add the garlic, 1 tsp of thyme and oregano each, salt and pepper to taste, stir well and fry for a minute.
5. Add the tomato paste and stir well.
6. Add the cabbage, stir, cover with a lid and cook for 10 minutes.
7. Add the chopped tomatoes, rice and water, stir well, bring to a boil, reduce the heat to minimum, cover with the lid and simmer for 20 minutes.
8. Take the lid off, stir well, salt to taste and cook for 20 minutes more with the lid covered stirring occasionally.
9. Serve the cabbage with rice and mince hot, to your taste drizzle with sour cream and sprinkle with chopped up greens.
❗️Advices:
1. You can replace water with meat, chicken, vegetable, or mushroom broth.
2. For a creamy flavor, you can add sour cream or cream cheese while cooking or when serving.
3. Use spices and salt according to taste.
Southern Fried Cabbage Recipe | Keto Recipes
Southern Fried Cabbage Recipe | Keto Recipes
Welcome to another EASY recipe! When I say dump and go, I mean it. Prepare your ingredients and this could be done in minutes! Make sure to use some of that Creole Kick if you got it! Stuff is game changer! Like the video and subscribe for more like this!
Ingredients:
1 ea. Head of Cabbage about 2 lbs., chopped
1 Onion, chopped
1 package Beef Bacon
1 lb. Smoked Andouille Sausage cut into half inch rounds
1 ea. Yellow Bell Pepper medium, chopped roughly
1 ea. Green Bell Pepper medium, chopped roughly
1 tbsp. Kosher salt and Fresh Ground Pepper (to taste)
2 tbsp. Creole Seasoning (I used Sweet Smokie Joe's Creole Kick)
3 ea. cloves Garlic minced/pressed
2 tbsp. Butter (optional)
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Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew
Learn how to make a Beef Goulash recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Hungarian Beef Goulash recipe!
SPICY BEEF SAUSAGE AND CABBAGE STEW | South African YouTuber
This is a dish that marks the arrival of winter, a delicious heart warming spicy cabbage stew. Affordable and quick to make too.This dish is versatile and can be prepared using pork sausages, tin fish , chicken, lamb and is as delicious without meat.
Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!
Bigos is considered to take the origin from Poland but it is no less popular and favorite in Lithuania, Ukraine and Belarus. The recipes of bigos cooking, as of many old recipes, have their features. Here we offer to cook a Polish style bigos. In this recipe two forms of white cabbage are used at once – fresh and sauerkraut. Traditionally bigos is cooked in extra amount as it does not lose its quality during warming up. This dish is served as a rule in the same cookware it was cooked in. It is recommended to each time warm up the whole amount at once in the same pot it cooked in, not just one eating amount. It is believed that each time the dish is warmed bigos «matures» and its flavors become even better. Bigos is stored up to 7 days in a refrigerator and 6 months in a freezer. You won’t regret the time spent for cooking bigos all because this meal is not just a tasty, very tasty!
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• fresh white cabbage – 35oz | 1 kg
• sauerkraut – 3 lb | 1,3 kg
• dried mushroom – 1 oz | 40 g
• pork boneless meat – 28 oz | 800 g
• smoked bacon – 10 oz | 300 g
• smoked sausage – 10 oz | 300 g
• 2 bulb onions
• dry red wine – ¼ cup | 150 ml
• 10 peppercorns
• 5 allspice berries
• 10juniper berries
• 4 cloves
• 2 bay leaves
• honey – 1 tbsp
• ground black pepper – 1 tsp
• salt – to taste
• vegetable oil – 4 tbsp
✅ You will need:
• stockpot ≥4,5 l
• pan
• bowl
• carving board
???? Preparation:
1. Pour the dried mushrooms with the warm water and leave for a night, then wash thoroughly under running water and filter the mushroom juice it was soaking in. If you got big mushrooms, cut them into thin strips.
2. Add 2 tbsp of vegetable oil into a stockpot and lay out the fresh cabbage cut into thin strips.
3. Fry the cabbage for 5 minutes over medium heat.
4. Add the sauerkraut and prepared mushrooms with its filtered juice into the stockpot, cover with a lid and braise over low heat for an hour stirring occasionally.
5. Heat a pan over low heat with 2 tbsp of vegetable oil and fry the pork meat cut into small pieces on all sides until golden for about 10 minutes over low heat.
6. Add the fried meat into the stockpot with the cabbage and stir, add the cloves, juniper berries, peppercorns, allspice berries and bay leaves, keep braising for an hour more over low heat.
7. Fry the chopped bacon in the pan for 5 minutes over low heat.
8. Add the chopped up bulb onion and fry for 3 minutes over low heat until golden.
9. Add the sliced sausage into the pan and fry for 2 minutes more over low heat.
10. Lay the fried bacon, sausage and onion into the stockpot, add the red wine, honey and ground black pepper and simmer over low heat for 1 hour.
11. Salt to taste.
12. Off the heat and cool the bigos.
13. When serving warm up the bigos and serve hot to the table.
14. Store extra amount of bigos in a refrigerator up to one week and half a year in a freezer. It becomes better in this case.
❗️Advices:
1. It is recommended to cook bigos beforehand, a couple of days till serving date. A genuine Polish bigos becomes better when warmed up.