It's not often that I'd put together a three-ingredient stew and expect it to be tasty, but... sometimes recipes surprise you. And this is one such recipe.

Don't get me wrong, it's not fine dining. It's not intensely flavourful. And you won't mistake it for anything fancy. But, even with just beef, cabbage, and broth, it makes a suprisingly satisfying and comforting meal.

Because it is so simple, I like to go the extra mile and dredge the meat in a bit of seasoned flour and sear it before adding the stock and cabbage. I also sometimes like to add a bit of sauerkraut, just to double up on the cabbage and have an extra layer of flavour in it. Both of these steps are entirely optional though.

Meat and Cabbage Stew

Ingredients

• 1kg stewing beef (or other red meat of your choice)
• 1L herbed meat stock
• 500g cabbage, thinly sliced
• 250g sauerkraut (optional)

Directions

1. If desired, dredge the meat in flour seasoned with salt and pepper.
2. If dredgin, heat a little oil or lard over medium-high heat and add the meat. Cook, stirring occasionally, until seared on all sides.
3. Add the stock and deglaze the pan.
4. Bring to a boil, then reduce heat slightly, cover and simmer for at least an hour.
5. Add the cabbage and sauerkraut (if using) and cook ~30 minutes longer.
6. Serve with a slice of crusty bread.