(serves a crowd, also freezes well.)
1/2 C olive oil
1 1/4 pounds of stew meat, cut into large pieces
2 T tomato paste
2 T flour
1 C dry red wine
3-4 bay leaves
4 whole cloves
1 t caraway seeds
1 t fennel seeds
1 1/2 T Hungarian paprika
1 t red pepper flakes
2 T brown sugar
1 small head green cabbage, core removed and cut into chunks
1 – 15 ounce can of diced tomatoes
8 C beef stock
1 pound new potatoes, cut into chunky pieces
2 small links of Spanish chorizo, sliced
Salt to taste
In a preheated soup pot, add 1/4 C of the olive oil. Add stew meat in batches. Careful not to crowd the pot. Season with salt and pepper. Turn until well browned. Remove to a paper-towel lined plate. Pour off excess oil.
Add the remaining 1/4 C of olive oil to the pan. Add onions, carrots and garlic. Pinch of salt and pepper. Saute until vegetables begin to soften and take on some color. Add tomato paste. Mix in well and continue to saute until paste begins to darken in color. Add flour and mix in well making sure to thoroughly coat the flour with the veggie/oil mixture. Careful with your heat here. Once flour is mixed in, add red wine. Stir in well and continue to stir as alcohol evaporates. You will create a thick syrupy consistency.
Add 4 C of beef stock. Mix in well. Add bay leaves, cloves, caraway seeds, fennel seeds, paprika, red pepper flakes, brown sugar, cabbage and tomatoes. Mix together. Add remaining stock and bring to a boil. Lower heat and cover the soup. Simmer over low heat for about an hour. Add potatoes and chorizo and continue to simmer until potatoes are tender. Salt to taste.
Truly, this will be best the next day once flavors have had a chance to meld. Reheat and serve over egg noodles.