beef and cabbage stew recipe

Written BySheba G Updated On
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The Best beef and cabbage stew recipe

I’ve been making this beef and cabbage stew recipe for years, and it’s a staple in our household. It’s a hearty, comforting dish that’s perfect for a chilly fall or winter evening.

My family loves it, and I love how easy it is to make. The best part is that it’s a one-pot meal, so cleanup is a breeze.

I like to serve it with some crusty bread on the side, and sometimes we’ll even add some potatoes or noodles to make it more substantial. The combination of tender beef, sweet caramelized cabbage, and rich beef broth is just irresistible.

This recipe has been passed down through generations in my family, and I’m excited to share it with you today. It’s a great way to use up any leftover beef or cabbage you might have on hand, and it freezes beautifully, too.

I like to make a big batch on the weekend and portion it out for lunches throughout the week. The flavors are so rich and satisfying that you’ll find yourself going back for seconds (and maybe even thirds!)

every time. This stew has become a beloved tradition in our household, and I know it will be in yours too once you try it.

Beef and Cabbage Stew

4.6 from 1534 votes

A hearty and comforting beef and cabbage stew, perfect for a cozy dinner. This recipe combines tender beef, fresh cabbage, and aromatic vegetables in a rich broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

500g beef stew meat, cut into chunks
1 small head of cabbage, thinly sliced
1 large onion, chopped
2 medium carrots, peeled and sliced
2 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

👨‍🍳Directions

1In a Dutch oven or large pot, heat the olive oil over medium-high heat until it shimmers.
2Add the beef chunks, season with salt and pepper.
3Cook, stirring occasionally, until the beef is browned on all sides, about 5-7 minutes.
4Remove the beef from the pot and set aside.
5In the same pot, add the chopped onion and sliced carrots.
6Cook over medium heat, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5 minutes.
7Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
8Stir in the tomato paste and cook for another minute, allowing the paste to caramelize slightly.
9Return the beef to the pot.
10Add the beef broth, dried thyme, and dried rosemary.
11Stir well to combine, ensuring the beef is submerged in the liquid.
12Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
13After 15 minutes, add the sliced cabbage to the pot.
14Stir well to combine, ensuring the cabbage is submerged in the liquid.
15Cover the pot and continue to simmer for an additional 10-15 minutes, or until the cabbage is tender and the beef is cooked through and easily pierced with a fork.
16Taste and adjust the seasoning with salt and pepper if needed.
17Serve the beef and cabbage stew hot, garnished with fresh herbs if desired.

🔧Equipment

Dutch oven or large pot with lid
Cutting board
Knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 30g

📝Notes

Tips: You can use a different cut of beef, such as chuck or round. Adjust the cooking time accordingly, as some cuts may require longer to tenderize. For a spicier stew, add a pinch of red pepper flakes or a diced jalapeño.

Watch Video Of How Beef and Cabbage Stew Works

This beef and cabbage stew recipe is always a hit with my family, and I’m sure it will be with yours too! One of the best things about this recipe is how easily it reheats – simply thaw it overnight in the fridge or reheat it in the microwave when you’re ready for lunch or dinner.

You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When reheating, be sure to add some additional liquid (such as water or broth) if needed to prevent drying out.

❓ Frequently Asked Questions About Beef and Cabbage Stew

Q1: What type of beef should I use for this recipe?

For this recipe, I recommend using chuck or round cuts of beef. These cuts are perfect for slow-cooking because they’re tender but still packed with flavor.

Q2: Can I use fresh cabbage instead of frozen?

Yes, you can use fresh cabbage if you prefer! Just be sure to chop it finely so that it cooks evenly throughout the recipe.

Q3: How long does this stew take to cook?

This stew typically takes about an hour to an hour and a half to cook, depending on the size of your pot and the heat level you’re using.

Q4: Can I make this recipe in a slow cooker?

Absolutely! Simply brown the beef in a pan before adding all the ingredients to your slow cooker. Let it cook on low for 6-8 hours or on high for 3-4 hours.

Q5: What if I don’t have any beef broth? Can I substitute water instead?

You can use water as a substitute if you don’t have any beef broth on hand. However, keep in mind that the flavor will be slightly different.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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