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bacon stewing beef onion celery garlic green cabbage paprika orange zest beef stock kosher salt buckwheat groats sour cream
Viewed: 52 - Published at: 2 years agoIngredients
- 2 ounces smoked bacon, diced
- 1 lb stewing beef, cubed
- 1 onion, finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 2 cups green cabbage, chopped (about 1/4 medium head)
- 2 teaspoons smoked paprika
- 1 teaspoon orange zest, grated
- 7 -8 cups beef stock
- kosher salt & freshly ground black pepper
- 2 turnips, peeled and diced
- 1/2 cup buckwheat groats (kasha)
- sour cream, for serving (optional)
Method
- Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
- Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
- Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Stir in the paprika and the orange zest.
- Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
- Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
- Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
- NOTE: If made in advance, and/or reheated, more stock may be needed.
