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Beef and Cabbage Stew

Beef and Cabbage Stew

  • Prep

    15 m
  • Cook

    2 h 55 m
  • Ready In

    3 h 10 m
Paul

Paul

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
  2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
  3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Baking Nana
60

Baking Nana

10/22/2012

Very nice pretty healthy recipe. I used all the same ingredients but changed up the prep order to make it easier for me to put together on a busy day. I diced up the onion, carrots (used a lot more carrots) celery. Cooked the beef, added the onions, carrots and celery and cooked that a bit, added the broth & bouillon cube, tomato sauce - brought to a low simmer - added the potatoes and turned the heat down to low and let simmer - just before serving I added the cabbage and let simmer while the rolls baked. No added salt was needed. Perfectly easy weeknight meal. This can all be done using the crockpot - start of the stove and finish the simmer and cabbage in the crockpot.

MinnesotaMom
51

MinnesotaMom

10/18/2012

Exactly what I was looking for! It tasted exactly like what I grew up on at my Grandma's house. Excellent flavor - definitely a comfort food for me!

kelly.edlyn
38

kelly.edlyn

12/10/2012

I absolutely loved this recipe but I did make some changes. Instead of the tomato sauce I used 1 14.5 oz can of diced tomatoes with the juice and a small can of tomato paste. I also added a can of drained corn and a gutted and diced jalapeno to add a little kick. I added these along with the rest of the veggies and let it simmer for 70 minutes. Both myself and my partner absolutely loved it!

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