beef and cabbage stew recipe

Written ByJenny Smyth Posted on
beef and cabbage stew recipe
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The Best beef and cabbage stew recipe

I’m so excited to share this beef and cabbage stew recipe with you! It’s a classic dish that’s been passed down through generations, and it’s perfect for any occasion. I first fell in love with this recipe when I was a kid, watching my mom cook it up in our kitchen.

The smell of the cabbage and beef simmering together is just incredible, and it always brings me back to those happy memories. As I grew older, I realized that this recipe is not only delicious but also incredibly healthy. The cabbage is packed with vitamins and antioxidants, while the beef provides a good source of protein.

Plus, the slow-cooked method makes it easy to digest even for those with sensitive stomachs. My family loves this recipe, and we always look forward to having it on a chilly fall evening or during the holidays when we’re all gathered together. It’s a staple in our household, and I’m sure it will become one in yours too!

The best part is that it’s incredibly easy to make – just throw all the ingredients into a pot, let it simmer, and voila! You’ll have a hearty, comforting meal that will leave everyone feeling satisfied and happy. I’ve made this recipe countless times over the years, but I still get excited every time I see the finished product.

There’s something special about seeing all the ingredients come together in perfect harmony. And let me tell you, my kids can’t get enough of it! They devour every last bite, and they always ask for seconds (and sometimes even thirds!)

This recipe has been a hit with our family for years, and I’m confident it will be with yours too.

Beef and Cabbage Stew

Beef and Cabbage Stew

4.9 from 1808 votes

A hearty and comforting stew featuring tender beef and sweet cabbage in a savory broth. This one-pot meal is perfect for chilly evenings and fills your home with a wonderful aroma.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

1.5 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon paprika
1 bay leaf
1/2 head green cabbage, chopped into 1-inch pieces
3 carrots, peeled and sliced
2 celery stalks, sliced
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
2Heat the olive oil in a large pot over medium-high heat until shimmering.
3Add the beef in a single layer without crowding and sear for 4 to 5 minutes per side until deeply browned.
4Transfer the browned beef to a plate and set aside.
5Reduce the heat to medium and add the chopped onion to the pot.
6Cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent.
7Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9Stir in the diced tomatoes with their juices, tomato paste, dried thyme, paprika, and bay leaf.
10Return the browned beef to the pot and bring the liquid to a boil, then reduce the heat to low.
11Cover the pot and let the stew simmer gently for 1 hour, or until the beef is fork-tender.
12Stir occasionally to ensure even cooking.
13After 1 hour, add the chopped cabbage, sliced carrots, and celery to the pot.
14Stir everything together and continue to simmer, covered, for another 20 to 25 minutes until the cabbage is tender but not mushy.
15Remove the bay leaf and discard it.
16Taste the stew and adjust seasoning with additional salt and black pepper if needed.
17Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 35g

📝Notes

For a richer flavor, you can brown the beef in batches to ensure a good sear. This stew tastes even better the next day as the flavors meld together. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Beef and Cabbage Stew Works

This beef and cabbage stew recipe is truly a classic – perfect for any occasion or as a staple in your household like mine.

It’s incredibly easy to make and requires minimal effort from you while delivering maximum flavor and nutrition for your family.

One of my favorite things about this recipe is how well it stores – just refrigerate or freeze leftovers until you’re ready to reheat them (or serve them cold!)

❓ Frequently Asked Questions About Beef and Cabbage Stew

Q1: What type of beef is best for this recipe?

A1: For this beef and cabbage stew recipe, you can use either chuck or round cuts of beef. Chuck works well because it’s tender and has a lot of connective tissue, which makes it perfect for slow-cooking. Round cuts are leaner but still work well if you prefer a slightly firmer texture.

Q2: Can I use fresh cabbage instead of frozen?

A2: Yes, you can use fresh cabbage instead of frozen. Just be sure to chop it finely so that it cooks evenly throughout the dish.

Q3: How long does this stew need to cook?

A3: This stew needs to cook for at least 2-3 hours on low heat or 1-2 hours on high heat. This allows all the flavors to meld together and the meat to become tender.

Q4: Can I make this stew in advance?

A4: Yes, you can make this stew in advance by cooking it until the meat is tender then refrigerating or freezing it until you’re ready to serve.

Q5: What sides would pair well with this stew?

A5: This stew pairs well with crusty bread or over mashed potatoes.

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