Savoy cabbage stew from Scotland

Ingredients for 4 servings:

• 1 kg beef (shoulder)
• 2 tbsp oil (sunflower oil)
• 500 g savoy cabbage
• 500 g potatoes, floury
• 500 g onion(s)
• 200 g carrot(s)
• 100 g bacon, streaky
• 2 tsp salt
• White pepper, freshly ground
• 2 tsp thyme, chopped
• 2 tbsp parsley, chopped
• 1 bay leaf
• 750 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Scottish Stew

Preheat the oven to 180°C fan/convection oven. Cut the beef into approximately 3 cm cubes and fry in several batches in a hot pan with oil. Peel, wash, and slice the potatoes, onions, and carrots. Remove the outer leaves from the savoy cabbage. Quarter it, remove the stalk, and then cut the savoy cabbage quarters into strips. Finely dice the bacon and fry in a large, ovenproof pot. Alternate the vegetables and meat in the pot, seasoning each layer with the herbs, salt, and freshly ground pepper. Halve the bay leaf and tuck it in between. Pour in the stock, season the surface with salt and pepper again. Cover and cook the stew in the preheated oven for 90 to 120 minutes. After the cooking time is over, check whether the meat is tender; if necessary, extend the cooking time slightly.