Cabbagy Beef Stew
Warm, hearty, and packed with comforting flavors, Cabbagy Beef Stew is the ultimate cold-weather dish that will satisfy your soul. Tender chunks of beef chuck are slow-simmered to perfection alongside earthy green cabbage, velvety potatoes, and a medley of vegetables including carrots, celery, and onions. Infused with savory beef broth, fragrant garlic, and a touch of tomato paste for depth, this stew is delicately seasoned with dried thyme and finished with a generous sprinkle of fresh parsley. Perfect for a cozy family dinner or meal prep, this one-pot wonder is easy to whip up, making it a go-to recipe for anyone craving a wholesome, nutrient-packed meal. Serve it piping hot with crusty bread or rice to soak up every flavorful drop!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 minced garlic cloves
- 3 medium-sized carrots
- 2 celery stalks
- 3 medium-sized potatoes
- 1 small head green cabbage
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Cut the beef chuck into 1.5-inch cubes and season generously with salt and pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the beef in batches, ensuring all sides are golden brown. Remove and set aside.
Dice the onion, mince the garlic, slice the carrots and celery, and cut the potatoes into bite-sized chunks. Shred the cabbage into medium slices.
In the same pot, lower the heat to medium and sauté the onion until soft and translucent, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, cooking for 1-2 minutes to develop its flavor.
Return the beef to the pot, then add the beef broth, dried thyme, bay leaf, and carrots. Stir well and bring to a boil.
Reduce the heat to low, cover, and let simmer for 1 hour, stirring occasionally.
After 1 hour, add the celery, potatoes, and cabbage to the stew. Stir, cover, and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Discard the bay leaf before serving. Garnish with chopped fresh parsley and serve warm with crusty bread or rice if desired.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 12699 mg | 552% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 39.4 g | ||
| Protein | 278.3 g | 557% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 612 mg | 47% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 8887 mg | 189% | |
*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.
