cabbage and beef stew recipe

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

I love a good stew, and this cabbage and beef stew recipe is one of my family’s favorites. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion. The combination of tender beef, crunchy cabbage, and flavorful broth is just right.

I’ve made this recipe countless times, and it never fails to impress. My kids devour it in seconds, and my husband requests it regularly. I’ve even served it at potlucks and gatherings, where it’s always a hit.

But what really sets this recipe apart is its ease of preparation. Simply brown the beef, sauté the cabbage, and simmer the stew – it’s a breeze to make. And the best part?

It’s incredibly healthy, packed with nutrients from the beef, cabbage, and vegetables. I feel good serving it to my family and friends. Plus, the leftovers are just as tasty as the first batch.

This stew is a staple in our household, and I’m sure it will become one in yours too.

Hearty Cabbage and Beef Stew

4.5 from 839 votes

This comforting stew combines tender beef and sweet cabbage in a rich, savory broth. It is a complete one-pot meal that is perfect for chilly evenings.

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

🥘Ingredients

For the Stew

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

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches if needed to avoid overcrowding, then transfer the beef to a plate.
4Reduce heat to medium and add the diced onion to the pot.
5Cook for 5 minutes, stirring occasionally, until the onion is translucent.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
8Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, bay leaves, thyme, salt, and pepper.
9Scrape the bottom of the pot to release any browned bits.
10Return the browned beef to the pot along with any accumulated juices.
11Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
12The beef should be fork-tender when tested.
13Add the chopped cabbage, sliced carrots, and celery to the pot.
14Stir to combine, then cover and continue simmering for 20 to 25 minutes, until the cabbage is tender but not mushy.
15Remove the bay leaves before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 32g

📝Notes

For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 10 minutes of cooking. This stew tastes even better the next day as the flavors meld.

Watch Video Of How Hearty Cabbage and Beef Stew Works

This cabbage and beef stew recipe is a reliable choice for any occasion – whether you’re looking for a comforting meal after a long day or something hearty to serve at your next family gathering. The best part?

It’s incredibly easy to make ahead and refrigerate or freeze for later use. Simply thaw the stew overnight in your fridge or reheat it on the stovetop or in your slow cooker when you’re ready.

❓ Frequently Asked Questions About Hearty Cabbage and Beef Stew

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

A: For this stew, you’ll want to use a tougher cut of beef that becomes tender with slow cooking. Chuck or round work well, but you can also use brisket or short ribs if you prefer. The key is to choose a cut that’s rich in flavor and texture.

Q: Can I substitute other vegetables for the cabbage?

A: While cabbage is traditional in this stew, you can definitely experiment with other vegetables like carrots, potatoes, or parsnips. Just be sure to adjust the cooking time accordingly – some veggies may need more time to become tender.

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

A: If you find the stew too thick after cooking, simply add a bit more broth or water to thin it out. You can also try adding a splash of wine or beer for added moisture.

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

A: Yes, you can easily adapt this recipe for slow cooking! Brown the beef and cook the cabbage before adding them to your slow cooker with the remaining ingredients. Let it cook on low for 8-10 hours or high for 4-6 hours.

Q: What if I don’t have beef broth on hand?

A: You can substitute beef broth with chicken or vegetable broth if you prefer – just be aware that the flavor may not be as rich.

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