Beef and Cabbage Stew

Here's another comfort food for you! Beef and Cabbage Stew. I took my already delicious beef stew recipe, added a few new ingredients and turned it into something 100 times more fabulous. This might just be the best stew I've ever had...

Beef and Cabbage Stew

2 tablespoons olive oil
2 tablespoons garlic, chopped
1 small onion, chopped
2 lbs. stew meat
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons red pepper flakes
2 large potatoes
32 ounces beef broth
12 oz. beer
2 tablespoons apple cider vinegar
1/2 cup carrots, sliced
1/2 cup green beans
1/4 cup corn
1/4 cup peas
2 cups cabbage, sliced

Heat the oil, on medium temperature, in a large pot.

Add the chopped garlic and onions to the oil. Stir continuously until the vegetables begin to soften, about 5 minutes.

Place the stew meat into the pot. Sprinkle the salt, pepper, garlic and red pepper flakes over the meat. Cook for 4 to 5 minutes or until browned. Remove the meat and set aside.

Place the potatoes into the hot oil. Stir continuously until the potatoes soften, about 5 minutes.

Return the stew meat to the pot. Pour the beef broth, beer and apple cider vinegar over the meat and potatoes.

Add the carrots, green beans, corn and peas. Place the lid on the pot. Turn the temperature down to medium low and continue cooking for 20 to 30 minutes.

Stir the cabbage into the stew. Cook for an additional 10 to 15 minutes or until the cabbage is soft.

Serve hot with warm, crusty bread.