Step 1

Rinse beef in cold water and remove visible fat as desired.

Step 2

In dutch oven or heavy bottom stock pot, heat oil over medium high until hot.

Step 3

Brown beef on all sides over, adding 1/4 cup of red wine half way through and remaining at the end of browning- scraping up bits and pieces from the pan.

Step 4

Add beef broth, worcestershire, dry mustard, caraway seeds, black pepper, bay leaf, garlic, and onion around beef in pot.

Step 5

Cover and reduce to simmer for 3 hours.

Step 6

Add potatoes, celery, carrots, and lastly cabbage to dutch oven, cook for 20-30 minutes until vegetables are softened.

Step 7

Arrange beef and vegetables on platter and cover.

Step 8

Bring remaining juices to boil in pot and allow to reduce by half, serve as sauce.

Step 9

Enjoy!