Description
Hearty and comforting Beef and Cabbage Stew slow-cooked to perfection with tender beef, fresh vegetables, and flavorful herbs. This stew combines nutritious cabbage, potatoes, and a rich tomato-based broth, making it a perfect meal for chilly days.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef chuck roast (or stewing beef, trimmed and cubed)
- 1 teaspoon steak seasoning
- 1 tablespoon olive oil (if browning the beef)
Vegetables
- 1 large yellow onion (chopped, or 2 small)
- 1 large russet potato (peeled and cut into ½-inch cubes)
- 2 ribs celery (sliced)
- 2 carrots (sliced)
- 6 cups chopped green cabbage (1-inch chop)
Liquids and Flavoring
- 3 cups beef broth (or beef stock)
- 1 (28 ounce) can whole tomatoes (with juices)
- 1 beef bouillon cube
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- Salt and black pepper (to taste)
- 2 teaspoons cornstarch (optional, for thickening)
Instructions
- Optional Browning: Heat olive oil in a large skillet over medium-high heat. Season beef with steak seasoning, then brown beef in two batches until all sides are seared. Transfer browned beef to a 6-quart slow cooker.
- Add Vegetables: Place chopped onions, cubed potatoes, sliced celery, carrots, and chopped cabbage into the slow cooker on top of the beef.
- Add Tomatoes: Break up the whole canned tomatoes with your hands and pour them with their juices into the slow cooker over the vegetables.
- Add Remaining Ingredients: Add beef broth, beef bouillon cube, tomato paste, dried oregano, dried thyme, and salt and black pepper to taste. Place the lid on the slow cooker, noting the cabbage will shrink as it cooks.
- Slow Cook: Cover and cook on low heat setting for 8 to 10 hours or on high for 5 to 6 hours, until the beef is tender and the vegetables are fully cooked.
- Final Seasoning and Thickening: Taste the stew and adjust salt and pepper as needed. Optionally, dissolve 2 teaspoons of cornstarch in a small amount of cold water and stir it into the stew to thicken if desired.
Notes
- For a richer flavor, browning the beef before slow cooking is recommended but optional.
- Cabbage will reduce significantly in volume as it cooks, so don’t worry if it looks crowded initially.
- Cornstarch can be used to thicken the stew near the end of cooking.
- This stew freezes well for convenient future meals.
- Adjust seasoning at the end to your taste preference.
