Sweet And Tangy Cabbage Carrot Stew Recipe

About this recipe

This hearty and flavorful stew combines tender beef with a medley of vegetables in a sweet and tangy sauce, perfect for a comforting dinner. The dish is thickened to a satisfying consistency and is sure to please solution seekers looking for a balanced meal.

Ingredients

• 100 g Sambar Onion Peeled
• 1 pc Cabbage Red
• 200 g Orange Carrot (Gajar)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 10 g Fresh Thyme
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 290ml Lea And Perrins Worcestershire Sauce
• 100 g Zoff Garlic Powder
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. In a Dutch oven, heat 2 tablespoons of cooking oil over medium heat.
2. 2. Add 1 cup of chopped onion, 1/2 cup of shredded cabbage, 1/3 cup of sliced carrot, and 1/2 cup of diced sweet bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3. Stir in 1 cup of tomato sauce, 1/2 cup of cider vinegar, 1 cup of sugar, 2 tablespoons of cooking sauce, 1/2 teaspoon of garlic powder, 1/4 teaspoon of thyme, and 2 cups of water. Stir well to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the vegetables are fully cooked.
5. 5. In a small bowl, mix 2 tablespoons of flour with 2 tablespoons of cooking oil to form a smooth paste. Gradually stir this mixture into the stew.
6. 6. Continue to simmer the stew for an additional 5-10 minutes, stirring frequently, until it thickens to your desired consistency.
7. 7. Serve the stew hot, garnished with fresh herbs if desired. Enjoy!