Get ready to transform your kitchen into a haven of mouthwatering aromas with this classic Beef and Cabbage Stew that promises to be your new go-to comfort meal! Imagine tender chunks of beef, perfectly cooked vegetables, and a rich, flavorful broth that will transport you to grandma's kitchen with just one spoonful. Whether you're looking to impress your family or warm up on a chilly evening, this hearty American-style stew is about to become your culinary superhero.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, chopped
- 4 carrots, sliced
- 4 potatoes, diced
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Begin by preparing all the ingredients. Cut the beef chuck into 1-inch cubes, chop the onion, mince the garlic, chop the cabbage, slice the carrots, and dice the potatoes. Set everything aside in separate bowls for easy access.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef and set it aside on a plate.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Return the seared beef to the pot with the onions and garlic. Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. This adds depth to the flavor of the stew.
- Add the Worcestershire sauce, salt, and pepper to taste. Stir to combine all the ingredients well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, allowing the flavors to meld and the beef to become tender.
- After an hour, add the chopped cabbage, sliced carrots, and diced potatoes to the pot. Stir gently to combine, ensuring the vegetables are submerged in the broth.
- Cover the pot again and continue to simmer for an additional 1 hour, or until the vegetables are tender and the beef is fork-tender.
- Once the stew is finished cooking, taste and adjust the seasoning with more salt and pepper if necessary. Remove from heat and let it sit for a few minutes before serving.
- Serve the beef and cabbage stew hot in bowls, garnished with fresh parsley if desired. Enjoy your hearty meal!
Tips
- Choose the Right Cut: Chuck beef is ideal for stews because it becomes incredibly tender when slow-cooked.
- Searing is Key: Take time to properly brown the beef. This step creates a deep, rich flavor foundation for your stew.
- Don't Rush the Cooking: Low and slow is the secret to melt-in-your-mouth beef and perfectly developed flavors.
- Layer Your Vegetables: Add harder vegetables like carrots and potatoes later to prevent them from becoming mushy.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make it in advance.
- Customize Your Seasoning: Feel free to add herbs like thyme or bay leaves for extra depth of flavor.
- Storage Tip: This stew freezes beautifully for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 25g
Protein: 20g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 60mg
