GOULASH BEEF STEW with cabbage and peppers - SOULFOOD RECIPE for EVERYONE- 0815BBQ - International

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good cooking properties.

Marinate 1 kg of diced American beef with salt, black pepper, garlic, onions, fresh herbs (sage, rosemary), and dark beer in the fridge for a minimum of 6 hours, preferably overnight.

Chop two medium-sized yellow onions into half and then into rings.

Heat butter or clarified butter in a pot over high heat.

Sear the marinated beef in the pot for 2-3 minutes until browned, then remove and place in a bowl.

Add the chopped onions to the pot and sauté for 2-3 minutes.

Stir in chopped garlic and a barbecue rub with a base of paprika and cumin, cooking for another 2-3 minutes.

Add chopped red bell pepper and stir until softened, about 2-3 minutes.

Make space in the middle of the pot for tomato paste, add it, and let it roast with the onions and bell peppers for 2-3 minutes on high heat.

Add a dash of dark beer to the pot, stir, let it reduce, and repeat until a smooth consistency is achieved with the onions and bell peppers.

Add chopped cabbage to the pot.

Return the seared beef to the pot along with any juices from the beef.

Add a final dash of dark beer and beef broth, then stir well.

Decide whether to braise in the oven or grill, or let it simmer with an open lid for 2.5 hours.

After 2.5 hours, season with a pinch of salt and pepper to taste, then serve.

Cooking Techniques

Equipment Needed

Spice Level: