The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.
Cabbage Stew
This recipe came together quite easily, as it’s essentially a classic beef stew with the added element of the cabbage. As someone who loves cabbage, I’m thrilled with how it turned out.
Most of the guys at my table are carnivores to the bone, though. And, it may have been remarked upon that they would have preferred a bit more meat and a bit less cabbage. Lucky for all of us, I was more than happy to eat the extra cabbage.
Fortunately, the good news is that stew is extremely versatile. Want more meat? Feel free to add more. Want less cabbage? I’m not the boss of you. As for me, I’m probably going to try this with hot sausage next time.
Maybe it’s just the cold we’re having, but I’m looking forward to a bit of spicy heat. And, the idea reminds me of one of my favorite breakfast recipes, Sausage and Cabbage Hash. Cabbage goes great with pretty much any meat.
Beef and Cabbage Stew
You’ll need the following ingredients to make this recipe:
- beef stew meat
- beef broth
- onion, potatoes, celery, carrots
- bay leaves
- diced tomatoes and tomato paste
- Worcestershire sauce
- shredded cabbage
- salt and pepper
Cabbage Stew Recipe
Start by warming the oil in a large pot or Dutch oven over medium high heat. Then, add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil, then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
Add in the potatoes, celery, carrots, diced tomatoes, tomato paste, cabbage, Worcestershire, and remaining 2 cups of broth. Then, stir to combine and cover to bring to a boil.
Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, if needed.
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Cabbage Stew
Ingredients
- 1 tablespoon light flavored olive oil
- 1½ pounds beef stew meat cut into 1-inch pieces
- 4 cups beef broth divided
- 1 large onion chopped into ½-inch pieces
- 2 bay leaves
- 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 bite-size, about 3 cups
- 15 ounces diced tomatoes
- 8 ounces tomato paste
- 1 teaspoon Worcestershire sauce
- 4 cups shredded cabbage
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- In a large pot or Dutch oven, warm the oil over medium high heat. Add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
- Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil and then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
- Add the potatoes, celery, carrots, diced tomatoes, tomato paste, Worcestershire, cabbage, and remaining 2 cups of broth. Stir to combine and cover to bring to a boil.
- Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, only as needed.
Nutrition
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