If you’re craving a warm, hearty bowl of comfort that combines tender meat and vibrant vegetables in one pot, this Beef and Cabbage Stew Recipe is exactly what you need. This stew features rich, melt-in-your-mouth beef paired with fresh, crisp cabbage and classic root veggies simmered in a flavorful tomato-based broth. Each spoonful brings together deep, savory flavors that feel like a cozy hug after a long day. Whether you’re new to slow-cooking or a seasoned pro, this recipe is a simple way to create a satisfying meal that everyone will adore.
Ingredients You’ll Need
Gathering the right ingredients for this stew is a breeze, and each one plays a crucial role in building layers of flavor and texture. From the savory beef chuck to the fresh green cabbage, every component makes this dish so special and comforting.
- 1 pound beef chuck roast (or stewing beef, trimmed and cubed): This cut provides the perfect amount of marbling for tenderness and rich flavor as it slow-cooks.
- 1 teaspoon steak seasoning: Adds an easy burst of savory seasoning to the beef, enhancing its natural taste.
- 1 tablespoon olive oil (if browning the beef): Used for searing the beef to lock in flavors and add a lovely caramelized crust.
- 1 large yellow onion (chopped, or 2 small): Contributes sweetness and aroma as it slowly cooks down in the stew.
- 1 large russet potato (peeled and cut into ½-inch cubes): Adds comfort and texture, thickening the broth slightly as it softens.
- 2 ribs celery (sliced): Brings subtle earthiness and freshness to balance the rich beef.
- 2 carrots (sliced): Offer natural sweetness and a vibrant pop of color.
- 6 cups chopped green cabbage (1-inch chop): The hearty cabbage adds volume, texture, and a mild, slightly sweet flavor that softens beautifully in the stew.
- 3 cups beef broth (or beef stock): Forms the tasty base of the stew’s broth, deepening the beefy flavor.
- 1 (28 ounce) can whole tomatoes (with juices): Bring acidity and body to the stew; crushing them before adding releases even more flavor.
- 1 beef bouillon cube: Enhances the richness, boosting the umami notes.
- 2 tablespoons tomato paste: Concentrates tomato flavor, adding a subtle tang and depth.
- 1 teaspoon dried oregano: Imparts a gentle herbal note that pairs perfectly with the tomato base.
- ½ teaspoon dried thyme leaves: Adds earthiness and complexity to the stew’s aroma.
- Salt and black pepper (to taste): Essential for balancing all the flavors and bringing everything together.
- 2 teaspoons cornstarch (optional): Useful if you prefer a thicker stew; simply mix with water and stir in at the end.
How to Make Beef and Cabbage Stew Recipe
Step 1: Brown the Beef (Optional but Worthwhile)
Start by heating the olive oil in a large skillet over medium-high heat. Sprinkle the steak seasoning on the beef cubes, then brown them in batches until each piece has a golden crust. This step seals in the juices and adds layers of flavor, but if you’re short on time, you can skip it and still end up with a tasty stew. Transfer the browned beef to your slow cooker.
Step 2: Add Your Fresh Veggies
Next, add your chopped yellow onions, cubed potatoes, sliced celery, carrots, and green cabbage right into the slow cooker over the beef. The combination of these vegetables creates a hearty, colorful base with varied textures, making every bite interesting and satisfying.
Step 3: Introduce the Tomatoes
Take the whole canned tomatoes and break them up gently with your hands before adding them along with their juices to the slow cooker. This ensures their rich sweetness and slight acidity blend perfectly into the stew, brightening all the other flavors.
Step 4: Season and Simmer
Sprinkle in the beef bouillon cube, tomato paste, oregano, thyme, salt, and black pepper. Pour in the beef broth to create the stew’s luscious broth. Place the lid on your slow cooker—it might look packed with cabbage at this point, but don’t worry, it will shrink significantly as it cooks.
Step 5: Slow Cook to Perfection
Cook your stew on low for 8 to 10 hours, or on high for 5 to 6 hours, until the beef is fall-apart tender and the vegetables are perfectly soft. This slow simmer melds all the flavors and gives the beef that irresistible tenderness that defines this dish.
Step 6: Finish and Adjust Seasoning
Once cooked, give the stew a taste and adjust salt and pepper as needed. If you want a thicker broth, this is the time to stir in a cornstarch slurry to achieve the perfect consistency. Then give it one last stir and you’re ready to serve.
How to Serve Beef and Cabbage Stew Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of grated Parmesan can add a fresh, bright contrast to the stew’s deep flavors. You might also enjoy a dollop of sour cream or a few drops of hot sauce if you want a little tang or heat to jazz things up.
Side Dishes
This stew is a complete meal on its own, but pairing it with crusty bread or warm dinner rolls is a classic choice that helps soak up every last flavorful drop of broth. For a lighter option, a crisp green salad with a zesty vinaigrette adds refreshing contrast.
Creative Ways to Present
For a fun twist, serve the stew in rustic bread bowls or deep soup mugs to create a cozy presentation that’s perfect for sharing. You could even top it with freshly grated sharp cheddar or a swirl of creamy horseradish sauce for an extra flavor punch.
Make Ahead and Storage
Storing Leftovers
Your Beef and Cabbage Stew Recipe actually tastes even better the next day, once the flavors have had time to meld further. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
This stew freezes beautifully, making it a perfect meal prep option. Let it cool completely before transferring it to freezer-safe containers or bags—freeze for up to 3 months for maximum freshness.
Reheating
To reheat, thaw the frozen stew overnight in the fridge, then warm it gently on the stovetop over low heat, stirring occasionally, until hot throughout. You can also reheat smaller portions in the microwave, just be sure to cover loosely to retain moisture.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is ideal for slow cooking because it becomes tender and flavorful, other tougher cuts like brisket or round roast can also work well. Avoid lean cuts that may dry out during long cooking times.
Is it necessary to brown the beef?
Browning the beef adds extra flavor and texture, but it’s optional. If you’re short on time or want a simpler prep, you can skip it and still enjoy a delicious stew, though the beef won’t have quite the same caramelized depth.
Can I make this recipe on the stovetop?
Yes! Use a heavy-bottomed pot or Dutch oven. Brown the beef, then add ingredients and simmer gently on low heat for 2 to 3 hours until the beef is tender and the vegetables are cooked.
What if I want a thicker stew?
If you prefer a thicker consistency, stir in a mixture of 2 teaspoons cornstarch and cold water during the last 15 minutes of cooking. This will thicken the broth without altering the flavors.
Can I substitute other vegetables?
Certainly! Feel free to add turnips, parsnips, or even green beans for variety. Just adjust cooking times slightly to ensure all vegetables reach perfect tenderness together.
Final Thoughts
Trust me, once you try this Beef and Cabbage Stew Recipe, it will quickly become a go-to comfort meal in your kitchen. Its soothing flavors, tender meat, and wholesome veggies combine to create a stew that warms both body and soul. Whether for a family dinner or a weekend treat, it’s an easy slow cooker recipe worth making again and again.
Print
Beef and Cabbage Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 5 to 10 hours (slow cooker)
- Total Time: 5 hours 20 minutes to 10 hours 20 minutes
- Yield: 8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
Hearty and comforting Beef and Cabbage Stew slow-cooked to tender perfection. This flavorful stew combines tender beef chuck roast, cabbage, potatoes, carrots, and celery simmered in a rich tomato and beef broth base, infused with herbs and spices. Perfect for a cozy meal that warms you from the inside out.
Ingredients
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)
Broth 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, see notes)
Instructions
- Optional Browning: Heat olive oil in a large skillet over medium-high heat. Season the beef with steak seasoning. Brown the beef in two batches until all sides are seared. Transfer the browned beef to a 6-quart slow cooker.
- Add Vegetables: Add chopped onions, cubed potatoes, sliced celery, carrots, and chopped cabbage into the slow cooker with the beef.
- Add Tomatoes: Break up the whole canned tomatoes with your hands and add them along with their juices to the slow cooker.
- Add Remaining Ingredients: Incorporate the beef broth, beef bouillon cube, tomato paste, dried oregano, dried thyme, salt, and black pepper. Place the lid on the slow cooker. Note that the cabbage will seem abundant but will shrink during cooking.
- Slow Cook: Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until the beef is tender and the vegetables are thoroughly cooked.
- Final Seasoning and Thickening: After cooking, taste and adjust salt and pepper as needed. If a thicker stew is desired, stir in 2 teaspoons of cornstarch dissolved in a small amount of water and cook until thickened.
Notes
- Browning the beef is optional but adds extra depth of flavor.
- Using beef broth and bouillon cube enhances the richness of the stew.
- The cabbage will shrink significantly during cooking, so the initial volume seems large.
- The cornstarch is optional to thicken the stew to your preferred consistency.
- For a gluten-free version, ensure the beef bouillon cube and steak seasoning are certified gluten-free.
