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1
In a large pot, heat oil over medium heat. Brown beef cubes in batches.
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2
Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
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3
Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
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4
Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
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5
Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
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6
Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
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7
Season to taste with salt and pepper and discard bay leaf.
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8
If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
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9
To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
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10
To make Red Cabbage:
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11
In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
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12
Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
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13
You can freeze the cabbage in a seperate container and just thaw and reheat.
