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3 Tbsp oil
2 med. onions, thinly sliced
1 lb. boneless chuck, round, or sirloin, cut in 1” cubes
1 1/2 Cups shredded cabbage
1/4 Cup dry red wine
1 15-oz. can kidney beans, undrained
1 tsp salt
1/4 tsp pepper
dash Tabasco sauce
1 14.5-oz. can diced tomatoes
Heat oil in large skillet or Dutch oven. Sauté onions until tender, about 3 min. Remove and set aside. Add beef - a few pieces at a time - browning on all sides and remove as they are browned. Keep warm until all pieces have been cooked. Return beef and sautéed onions to kettle. Add remaining ingredients. Cook over moderate heat until vegetables are tender and stew is thickened, about 1 1/2 to 2 hours.
Serves 4
