BEEF CABBAGE STEW

Thick, flavorful, and nourishing, this beef cabbage stew recipe is pure comfort in a bowl. Swipe to make it!

WHY YOU'LL LOVE THIS RECIPE

This beef cabbage stew recipe is budget-friendly, makes a big batch, and reheats beautifully for easy lunches or make-ahead dinners.

INGREDIENTS FOR THE STEW

– Olive oil – Beef stew meat – Beef broth – Onion – Bay leaves – Potatoes – Celery – Carrots – Diced tomatoes – Tomato paste – Worcestershire sauce – Shredded cabbage and more

Warm the olive oil in a large pot over medium-high heat. Add the beef cubes, toss to coat in the oil, and cook for about 10 minutes until browned on all sides.

STEP 1: BROWN THE BEEF

STEP 2: START THE STEW BASE

Add the chopped onion, bay leaves, and beef broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook over medium-low heat for 2–2½ hours.

STEP 3: ADD VEGETABLES & TOMATOES

Add the potatoes, celery, carrots, and remaining ingredients. Stir everything together to combine well, then cover the pot and bring the mixture back to a boil.

STEP 4: SIMMER TO FINISH

Reduce heat to low and let the stew simmer, covered, for 30–40 minutes. Uncover the pot, give the stew a good stir, and taste.

STEP 5: SERVE

Remove the bay leaves, ladle the stew into bowls, and serve warm. It pairs perfectly with crusty bread, cornbread, or a simple side salad.

PRO TIPS

- Brown the beef well for deeper, richer flavor - Use Yukon or Russet potatoes as they absorb the broth well - Substitute potatoes with cauliflower for a low-carb version

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