Beef and Cabbage Stew - Testing

https://www.amodernhomestead.com/irish-roast-and-cabbage-stew-crockpot-recipe/
https://www.epicurious.com/recipes/food/views/red-wine-beef-stew-364571

3 slices bacon, cut into lardons
1 1/2  lbs chuck beef, 1" cubes
1/2 large onion, diced
1/2 head Cabbage (shredded)
2 potatoes, quartered
3 cups broth
1/2 cup Dry Red Wine
5.5 oz tomato paste or 1 can
1 tbsp brown sugar
1 tsp salt
Ground pepper, to taste
1 bay leaf
6 sprigs fresh thyme

1. Render the lardons in a heavy cast-iron pot (per preference).
2. When golden, add about 1/3 of the beef cubes and cook until browned. Remove everything from the hot fat, and in succession, add the next two batches of beef to brown. This'll take from 20 minutes to a half hour.
3. In the remaining hot fat, add the onion and cook for a few minutes before adding the cabbage. Saute until the cabbage starts to wilt.
4. Add the browned beef and the red wine. Mix well and cook for a bit before adding the rest of the ingredients.
5. Cover and cook over slow heat for 2 hours or until the meat is perfectly tender and falls apart.