Cabbage Stew

5 from 1 vote

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.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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