Peppery Beef and Cabbage Stew

Soul warming stew perfect for a winters evening

A rich beef stew, with added cabbage to get in a veggie and bulk out the meal. Easy to make in bulk and freeze for left overs.

I had mine with a jacket potato (hidden in the picture!) and a glass of Spanish red wine. It could also be served with rice or crusty bread.

Ingredients

Serves 4

• 1kg beef shin/stewing beef, cut into chunks

• 200g pancetta or bacon lardons

• 1 white onion, diced

• half a red cabbage, sliced

• 200ml red wine

• 100ml beef stock

• 3 tbsp ground pepper

• can chopped tomatoes

• 5 cloves garlic

Directions

1. Cover the beef in half the pepper, cover and leave in the fridge for min. 2 hours, ideally overnight

2. Heat a little oil in a pan, brown off the beef and set aside

3. Add the pancetta/bacon lardons to the pan and brown off, set aside

4. Add the red wine and bring to the boil, add in the stock and chopped tomatoes and bring to the boil, add to the slow cooker with the rest of the ingredients and mix

5. Cook on low for 8 hours or high for 4 hours