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Beef and Cabbage Stew Recipe

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4.2 from 5 reviews

This hearty Beef and Cabbage Stew is a comforting one-pot meal packed with tender beef, fresh vegetables, and a rich tomato-based broth. Perfect for cozy dinners, the stew simmers low and slow to develop deep, savory flavors enhanced by aromatic bay leaves and Worcestershire sauce. The inclusion of cabbage adds a subtle sweetness and a nutritious boost, making this stew both satisfying and wholesome.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meat and Oil

  • 1 tablespoon light-flavored olive oil
  • 1½ pounds beef stew meat, cut into 1-inch pieces

Broth and Seasonings

  • 6 cups beef broth, divided
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt, adjust to taste
  • ½ teaspoon freshly ground black pepper, adjust to taste

Vegetables

  • 1 large onion, chopped into ½-inch pieces
  • 4 medium potatoes, peeled and cut into 1-inch pieces (about 4 cups)
  • 4 celery ribs, sliced thin (about 2 cups)
  • 4 carrots, peeled and cut into bite-sized pieces (about 3 cups)
  • 4 cups shredded cabbage

Tomato Products

  • 15-ounce can diced tomatoes
  • 6-ounce can tomato paste

Instructions

  1. Brown the Beef: In a large pot or Dutch oven, warm the olive oil over medium-high heat. Add the beef pieces and toss to coat them evenly with the oil. Cook the beef until it is browned on all sides, turning occasionally, which should take about 10 minutes. This step develops the stew’s rich flavor base.
  2. Simmer Beef with Aromatics: Add the chopped onion, bay leaves, and 3 cups of beef broth to the browned beef. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and continue simmering over medium-low heat for 2 to 2½ hours, or until the beef becomes fork tender.
  3. Add Vegetables and Tomato Ingredients: Stir in the potatoes, celery, carrots, diced tomatoes, tomato paste, Worcestershire sauce, cabbage, and the remaining 3 cups of beef broth. Combine well, then cover the pot and bring it back to a boil.
  4. Final Simmer and Seasoning: Reduce the heat to a simmer, cover again, and cook over low heat for 30 to 40 minutes, or until the potatoes are tender when pierced with a fork. Uncover, stir the stew, and taste it. Adjust the seasoning with salt and fresh black pepper according to your preference before serving.

Notes

  • For a thicker stew, mash some of the potatoes against the side of the pot and stir.
  • Feel free to substitute cabbage with kale or collard greens for a different leafy green flavor.
  • Leftovers keep well in the refrigerator for up to 3 days and develop even more flavor when reheated.
  • This stew can be made a day ahead; simply reheat gently on the stovetop prior to serving.

Find it online: https://cheftinaskitchen.com/beef-and-cabbage-stew-recipe/