Corn and Savoy Cabbage Stew

Ingredients

• 500 g beef (e.g., sirloin)
• 2 corn cobs
• Salt
• 2 onions
• 600 g savoy cabbage
• 250 g canned red beans
• 3 tbsp sunflower oil
• 0.5 tsp coarsely crushed cumin
• black pepper (freshly ground)
• 300 ml meat broth

Instructions

1. 1.

   Wash the beef, pat dry, and cut into cubes. Peel and clean the corn, then parboil in salted water for about 15 minutes until almost tender. Drain and cut into pieces.

2. 2.

   Preheat the oven to 180°C with both fan and top heating.

3. 3.

   Peel and finely dice the onions. Wash and trim the savoy cabbage, removing tough leaf edges, then slice into strips. Rinse the beans and drain. In a large pot, sear the beef in 2 tbsp hot oil on all sides, then remove it. In the remaining oil, sauté the onions and cabbage for 1-2 minutes, return the beef, season with cumin, salt, and pepper, and deglaze with a splash of broth. Bake in the oven for about 35 minutes, gradually adding the rest of the broth and stirring occasionally. Add the corn and beans after about 20 minutes, mix well, and continue cooking until everything is tender.

4. 4.

   Taste, adjust seasoning if needed, and serve hot.