Grandma’s beef stew with red cabbage is a typical Dutch stew dish. The red cabbage recipe is coming later. Normally this recipe is passed on with generations so stepping in and publishing a recipe is just for you non-dutchies without the family recipe. I prefer to have the taste of the meat speak and therefore I am not adding to many other flavours with adding broth or anything but just adding natural flavours like bay leaves and cloves will do the job. Please make sure you have the additional time (3 hours) to let it simmer properly. During this time you need to add some water and stir once in a while.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 400 gr beef rib
  • 1 onion
  • 10 ml white wine vinegar
  • salt and pepper
  • 3 cloves
  • 2 bay leaves
  • 100 ml water

How to prepare it:

Cut the meat into bite-sized pieces. Season the meat with some salt and pepper. Peel and chop the onion.

Put baking butter in a hefty casserole. Add once the butter melted the onion and bake for 2 minutes. Now add the meat and roast the meat on all sides. Add the bay leaves and the cloves. Stir everything well. Add some water so that the meat does not boil dry. Put the lid on the pan and let the meat simmer for 3 hours, stir regularly and if necessary, pour some more water with the meat.

The meat is ready as soon as it easily falls apart. Be sure to keep a little bit of moisture but not too much. Serve the stew with red cabbage and puree.