2 cloves garlic, minced
2 red onions, thinly sliced
1 quart beef stock
2 1/2 pounds chuck steak, cut into 1-inch pieces
1/4 green cabbage, shredded
3 cups Burgundy
1 can (16 ounces) tomatoes with juice, chopped
1 can (8 ounces) tomato sauce
1 medium r
Combine first 8 ingredients in a stockpot; bring to a boil.
Reduce heat and simmer, partially covered, for 1 hour.
Stir in red cabbage and vinegar; simmer, partially covered, 1 1/2 hours, or until meat is soft and cabbage is tender.
Season with salt, pepp