Beef stew with potato and red cabbage casserole
A richly filled casserole to serve with a delicious piece of stew.
Beef stew with potatoes and red cabbage casserole. A delicious beef stew with a generously filled dish of potatoes, red cabbage, and apples, baked in the oven. Perfect for a winter day.
Preparation
Finely chop the onion. Heat the (olive) oil in a Dutch oven and sauté the onion. Add the meat and brown it all over. Add the Stew Mix and the water. Reduce the heat and simmer the meat for about 1.5 to 2 hours, or until tender. Season with sea salt to taste.
Meanwhile, boil the potatoes in plenty of water for about 20 to 25 minutes until tender. Peel the apple, remove the core, and dice it.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Mash the potatoes with a potato masher. Add the butter, cream, and black pepper and sea salt to taste. Mix well.
Grease a baking dish. Spread the red cabbage, apple, and mashed potatoes evenly over the dish. Garnish with breadcrumbs if desired and bake for about 40 to 45 minutes.
Serve the stew with the potato and red cabbage casserole.
Variatietip
Vervang het paneermeel ook eens voor geraspte kaas naar keuze.
Ingredients
- Voor het stoofvlees:
- 500 g runderlappen
- 1 ui
- 700 ml water
- 1,5 tl Mix voor Stoofvlees
- 3 el (olijf)olie
- Zeezout, naar smaak
- Voor de aardappel-rode koolschotel:
- 600 g stamppot aardappelen
- 50 g roomboter
- 125 ml room
- 1 pot rode kool à 700 g
- 1 appel
- paneermeel, naar smaak
- Zwarte Peper, naar smaak
- Zeezout, naar smaak
