Irish-style beef and potato stew

Ingredients for 8 servings:

• 1 kg beef, breast or goulash
• 400 g potatoes
• 1 kg white cabbage
• 3 large carrots
• 1 bunch of spring onions
• 2 large onions
• 2 cloves garlic
• 1 ½ liters of broth
• 1 large potato(s)
• some salt and pepper
• some thyme
• some caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Irish Stew, delicious and warming in the cold season

Brown the roughly diced onion and garlic in a large pot with oil. Cut the beef into large cubes and add it. Season with salt and pepper and cover with plenty of stock. Simmer gently on a very low heat for about 90 minutes, stirring occasionally. In the meantime, peel the carrots and potatoes and cut them into large cubes and slices. Trim the white cabbage and also roughly chop it into bite-sized pieces. After 90 minutes, add the vegetables, caraway seeds, and thyme and simmer for another 20 to 30 minutes, until everything is nice and soft. Top up with a little stock if desired. Season to taste and finally add the last of the finely grated potatoes to thicken the mixture and bring back to a boil briefly. Sprinkle with parsley and serve hot.