Dutch-style Beef and Cabbage

Toss the sliced beef with flour, salt, and pepper in a shallow bowl until evenly coated.

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if needed, add the floured beef to the hot oil and sear until browned on both sides, about 4–5 minutes total.

Remove the beef from the pot and set aside on a plate.

Slice the onions into thick rings and add them to the same pot, stirring occasionally until golden and soft, about 3–4 minutes.

Return the beef to the pot and stir in the hot water, cider vinegar, and beef bouillon granules, scraping up any browned bits from the bottom.

Cut the cabbage into quarters, remove the core, and slice into thick ribbons. Add to the pot and stir well.

Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover with a lid, and cook until the beef is tender and cabbage is soft, about 25–30 minutes.

Taste and adjust seasoning with additional salt and pepper if needed before serving.