Braised Beef

Plan ahead if you want this for dinner. It's not labor intensive, but it has to simmer for a long time. You want fast, try the Ridiculously Easy Basil Chicken. Or grab a burger.

You will need:

1 1/2 lbs cubed boneless beef chuck
1 1/2 cups water
An onion
An apple (red delicious is fine, so is a gala or braeburn. A golden delicious works well, too)
About 7 small new potatoes
Small head of cabbage (or you can buy a big one, and use the rest of it for something else)
1 large can stewed tomatoes
Dutch oven or large fying pan with a well-fitting lid

Brown the meat in the Dutch oven. In between stirring the meat so it doesn't burn, chop the onion and slice the apple.

When the meat is browned, add the onions, apple and water. Cover and cook over low heat for an hour and fifteen minutes. This should give you plenty of time to peel the potatos. Add them to the pot, stir a bit, cover and cook another 10 minutes. This gives you just enough time to slice the cabbage into 4 or 5 2-inch wedges. You can eyeball it - no need to hunt down a ruler. Lay the cabbage on top of everything (well, not on top of the lid, that would be silly). Cover and cook another 30 minutes.

Pour the tomatoes over everything. Cover and heat till it's simmering again. Remove the cabbage and potatoes. Increase heat till mixture is bubbling. Mix about a spoonfull of cornstarch with some cold water and stir into the pot to thicken the sauce.

Eat alone or over rice.
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