Braised Beef and Cabbage
Fall in love with the comforting, soul-warming flavors of Braised Beef and Cabbage, a hearty one-pot meal that's perfect for cozy family dinners or chilly nights. This slow-cooked masterpiece features tender beef chuck roast seared to perfection and braised alongside sweet caramelized onions, earthy carrots, and vibrant green cabbage in a rich, savory broth infused with garlic, paprika, fresh thyme, and optional red wine for an extra depth of flavor. With just 20 minutes of prep and a no-fuss, oven-braised technique, this recipe transforms humble ingredients into a melt-in-your-mouth feast. Serve it with crusty bread or creamy mashed potatoes for the ultimate comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 2 large yellow onion
- 3 medium carrots
- 4 cloves garlic
- 1 medium head green cabbage
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 0.5 cups red wine (optional)
- 1 teaspoon paprika
Instructions
Season the beef chuck roast with salt and black pepper evenly on all sides.
Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
Peel and thinly slice the onions, and chop the carrots into 1-inch chunks. Mince the garlic cloves.
Add the onions to the pot and cook, stirring occasionally, until caramelized and golden brown, about 10 minutes.
Stir in the carrots and garlic, cooking for another 2-3 minutes until fragrant.
Cut the cabbage into wedges and add to the pot, browning slightly for about 3-4 minutes per side.
Deglaze the pot by adding the red wine (if using) or 1/2 cup of beef broth, scraping up any brown bits from the bottom.
Add the tomato paste to the pot and stir well to coat the vegetables.
Return the seared beef to the pot, nestling it among the vegetables.
Pour the beef broth over the beef and vegetables until mostly submerged. Add the bay leaves, thyme, and paprika.
Bring the pot to a gentle simmer, then cover and transfer it to an oven preheated to 325°F (160°C).
Braise the beef for 3 hours, checking after 1.5 hours to ensure there is enough liquid. Add more beef broth if necessary.
After 3 hours, the beef should be fork-tender and the cabbage fully softened and flavorful. Remove the bay leaves and thyme sprigs.
Serve the braised beef and cabbage hot, spooning the vegetables and broth over the beef. Enjoy with crusty bread or mashed potatoes, if desired.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 27.5 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4678 mg | 100% | |
*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.
