Eintopf

Method

Heat oil in a large pot over medium-high heat and brown the beef chunks on all sides, then remove and set aside. Sauté the diced onions in the same pot until softened, then add the tomato puree and stir for one minute. Return the beef to the pot and add the stock, water, bay leaves and thyme, bringing to a simmer. Add the potatoes and carrots, cover and simmer for 45 minutes until the meat is tender. Stir in the cabbage and season with salt and pepper, then continue cooking for a further 15 minutes until all vegetables are tender. Remove the bay leaves and thyme sprigs before serving this hearty one-pot stew.