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🍲 Hearty Stew with Corn and Savoy Cabbage

397 kcal · 30 min · 4 servings

Ingredients

• 500 g Beef (e.g. hip)
• 2 Corn on the cob
• Salt
• 2 Onions
• 600 g Savoy cabbage
• 250 g red beans (can)
• 3 tbsp Sunflower oil
• 0.5 tsp Cumin (coarsely crushed)
• Pepper (from the mill)
• 300 ml Meat broth

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small, even cubes.
4. 4. Take the corn out of the can or jar.
5. 5. Rinse the corn under cold water.
6. 6. Cook the corn in salted water for about 15 minutes until almost tender.
7. 7. Drain the corn.
8. 8. Pat the corn dry.
9. 9. Cut the corn into bite-sized pieces.
10. 10. Preheat the oven.
11. 11. Set the temperature to 180 degrees Celsius.
12. 12. Select the top and bottom heat setting.
13. 13. Peel the onions.
14. 14. Dice the onions finely.
15. 15. Wash the savoy cabbage.
16. 16. Remove the hard stems from the savoy cabbage leaves.
17. 17. Cut the savoy cabbage into thin strips.
18. 18. Rinse the beans.
19. 19. Let the beans drain well.
20. 20. Heat two tablespoons of oil in a large pot.
21. 21. Brown the meat in the hot oil on all sides.
22. 22. Remove the browned meat from the pot.
23. 23. Sauté the onions and cabbage in the remaining oil for one to two minutes.
24. 24. Return the meat to the pot.
25. 25. Season the dish with cumin, salt, and pepper.
26. 26. Deglaze everything with a little broth.
27. 27. Place the pot in the oven.
28. 28. Let the stew cook for about 35 minutes.
29. 29. Gradually add the remaining broth.
30. 30. Stir the stew occasionally.
31. 31. Taste the stew at the end and adjust the seasoning with salt and pepper.
32. 32. Serve the dish warm.

Nutrition per serving

• kcal: 397
• Protein: 33 g · Fett/Fat: 20 g · Carbs: 21 g