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Export 14 ingredients for grocery delivery
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!
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