1In Dutch oven, heat vegetable oil over medium heat. Add stew meat and saute, turning often so sides are evenly browned. Add hot water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, paprika and pepper. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking.
2Remove bay leaves. Add carrots, new potatoes and pearl onions. Cover and cook for 30 minutes. Add cabbage sections and continue to cook another 15 minutes or til cabbage is steamed to desired doneness. Serves 6
3You can make beef stew with different cuts of meat if you don't mind cutting the meat into pieces. When your market has chuck, rump or short ribs on special give them a try in stew. They can be quite flavorful when cooked slowly.
4You can hide the fact you re serving leftovers by putting leftover stews in individual baking dishes, covering them with apie crust or biscuits and reheating.I usually like to cut the meat thicker for stews. Large pieces hold together better and give the stew a better taste. Also, a fresh cabbage will show no signs of Browning. Never buy this vegetable if it has a strong odor.