beef stew with cabbage recipe

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

Beef stew with cabbage is a hearty and comforting meal that has been a staple in many cultures for centuries. I love this recipe because it’s easy to make and requires minimal ingredients, but the end result is always impressive. The combination of tender beef, crunchy cabbage, and rich broth is a perfect blend of flavors and textures.

My family and I have enjoyed this dish countless times, and it’s always a hit. Whether we’re looking for a quick weeknight meal or a special occasion dish, beef stew with cabbage is always a good idea. The best part is that it’s incredibly versatile – you can serve it with crusty bread, over mashed potatoes, or even as a topping for rice bowls.

One of the reasons I love this recipe so much is that it’s incredibly healthy, too. The beef provides plenty of protein, while the cabbage adds fiber and vitamins. Plus, the broth is made with low-sodium chicken broth and plenty of herbs for added flavor without excess salt.

It’s a win-win all around! I’ve served this dish at family gatherings, holiday meals, and even as a simple weeknight dinner. Every time, it’s been a crowd-pleaser.

And the best part? It’s ridiculously easy to make ahead of time and freeze for later – just thaw and reheat when you need it. That makes it perfect for busy families or anyone who wants to meal prep in advance.

Beef and Cabbage Stew

Beef and Cabbage Stew

4.9 from 735 votes

A hearty and comforting stew featuring tender beef and cabbage in a rich, savory broth. This one-pot meal is perfect for cold days and is packed with flavor from simple ingredients.

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

🥘Ingredients

Main Ingredients

2 lbs beef chuck, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
6 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
2 bay leaves
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 medium head green cabbage, chopped into 1-inch pieces
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
2Add the beef cubes in a single layer and sear for 3-4 minutes per side until deeply browned.
3Work in batches if necessary to avoid overcrowding the pot.
4Reduce heat to medium and add the chopped onion to the pot.
5Cook for 5-6 minutes, stirring occasionally, until the onion is softened and translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Pour in the beef broth and add the diced tomatoes with their juices, bay leaves, dried thyme, salt, and black pepper.
8Stir to combine, scraping up any browned bits from the bottom of the pot.
9Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour until the beef is fork-tender.
10Add the chopped cabbage, sliced carrots, and cubed potatoes to the pot.
11Stir everything together, then increase the heat to medium-high and bring the stew back to a simmer.
12Reduce heat to low, cover, and cook for 20-25 minutes until the vegetables are tender when pierced with a fork.
13Remove the bay leaves from the stew and discard them.
14Taste the broth and adjust seasoning with additional salt and pepper if needed.
15Serve the stew hot in bowls, ensuring each serving has a good portion of beef and vegetables.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 80mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 32g

📝Notes

For a richer flavor, you can brown the beef in batches and deglaze the pot with a splash of red wine before adding the broth. This stew tastes even better the next day as the flavors meld together.

Watch Video Of How Beef and Cabbage Stew Works

One of my favorite things about this recipe is how well it freezes – simply let the stew cool completely before transferring it to an airtight container or freezer bag. Then, whenever you’re ready to reheat it just thaw overnight in the fridge or reheat straight from frozen on low heat on your stovetop or in your slow cooker.

My family loves serving this dish over mashed potatoes or egg noodles – but feel free to get creative with your serving ideas! Whether you’re looking for a comforting meal after a long day or something special to serve at your next gathering, beef stew with cabbage is sure to be a hit.

❓ Frequently Asked Questions About Beef and Cabbage Stew

Q: What type of beef should I use for this recipe?

You can use any type of beef you like best – chuck roast, round roast, or even ground beef work well in this recipe. If you’re looking for a leaner option, you can also use sirloin or flank steak.

Q: Can I substitute the cabbage with another vegetable?

Yes! While cabbage is traditional in this recipe, you can definitely swap it out for another veggie if you prefer. Carrots, potatoes, or even zucchini would all work well here.

Q: How do I prevent the stew from becoming too thick?

Just be sure to add enough liquid to cover the beef and veggies – if you find the stew getting too thick as it cooks, you can always add a bit more broth or water.

Q: Can I make this recipe in a slow cooker?

Of course! Simply brown the beef and cook the veggies as directed, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: Do I need to soak the cabbage before adding it to the stew?

Nope! While some recipes may call for soaking the cabbage before cooking, that step isn’t necessary here – just chop it up and add it straight into the pot.

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