Beef Stew with Grapes and Red Cabbage

Ingredients

• 750 g beef chuck (semiroll)
• Salt
• Pepper
• 1 tbsp oil
• 100 ml red wine
• 1 glass (400 ml) beef stock
• 100 ml heavy cream
• 3 tsp cornstarch
• 1 onion
• 1 tbsp oil
• 1 glass (650 g single-serving) red cabbage
• 4 star anise
• 3 tbsp quince jam
• 200 g seedless white grapes
• Salt

Instructions

1. 1.

   Rub the beef with salt and pepper. Heat oil in a Dutch oven and brown the meat all around. Deglaze with red wine. Add beef stock, cover, and simmer for 1 hour.

2. 2.

   Meanwhile, peel the onion. Heat oil in a saucepan and sauté the onion until translucent. Add the red cabbage and star anise, then stir in the quince jam. Cover and steam for 20 minutes. Rinse the grapes, remove stems, and halve them. Five minutes before the end of cooking, add the grapes to the cabbage and season with a little salt.

3. 3.

   Remove the beef from the stock. Whisk the cream with cornstarch and stir into the stock. Simmer for 2-3 minutes. Slice the beef and serve it with the red cabbage. Serve with boiled potatoes or dumplings.