Beef and Cabbage Stew
Warm, hearty, and incredibly satisfying, this Beef and Cabbage Stew is a one-pot comfort food classic that’s perfect for cozy evenings. Tender chunks of beef are seared to perfection and simmered in a rich, flavorful beef broth infused with garlic, onion, and aromatic spices like thyme and paprika. Packed with wholesome vegetables, including carrots, celery, potatoes, and vibrant green cabbage, this stew delivers a nutritious and well-rounded meal in every bite. Ready in just over an hour, this recipe strikes the perfect balance between simple preparation and robust, homemade flavors. Serve it steaming hot with crusty bread or over a bed of rice for an irresistible dinner the whole family will love.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 4 cups green cabbage, roughly chopped
- 2 large russet potatoes, peeled and cubed
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
Add the carrots and celery to the pot and cook for 3-4 minutes until slightly softened.
Stir in the tomato paste, paprika, thyme, salt, and black pepper, coating the vegetables evenly.
Return the browned beef to the pot and pour in the beef broth. Add the bay leaf and bring the liquid to a boil.
Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the chopped cabbage and cubed potatoes to the pot. Stir to combine and continue simmering for an additional 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Serve hot with crusty bread or over rice, if preferred.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
