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Orgo-Life the new way to the future Advertising by AdpathwayBeef and cabbage stew is an easy slow cooker recipe. Just add beef, chopped vegetables, and cabbage to a rich tomato broth in the Crockpot for the perfect make-ahead meal.
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- Flavor: Delicious chunks of melt-in-your-mouth beef, potatoes, and sweet cabbage in a rich tomato-bouillon broth, packed with savory flavors you’ll crave.
- Skill Level: Since browning the beef is optional, this stew is very beginner-friendly. Simply chop everything, then add it to the slow cooker and let it cook.
- Technique: Brown the beef for extra depth of flavor; however, the stew still tastes great even if you skip that step.
- Serving Suggestions: Serve with traditional Irish soda bread with butter and a simple herbed carrot salad.
Ingredients You’ll Need:
- Chuck Roast: Cut it into 1-inch cubes, or use stewing beef. Chuck has nice marbling for a juicy flavor that never misses. Stewing beef is a time saver, because it’s pre-cut.
- Cabbage: Cut into 1-inch pieces, as they hold their texture but still cook down tender. Use the full 6 cups of cabbage, as it will cook down and shrink. Replace with a bag of coleslaw mix in a pinch.
- Vegetables: Onion, potatoes, celery, carrots bring old-world flavors and plenty of nutrition to the table. You’ll love the way they come together in the rich tomato-beef broth.
- Broth/Stock: Use broth or stock according to your preference or what’s on hand; however, if you don’t have beef broth, it’s easy to make some using an extra bouillon cube.
- Tomatoes: Crush whole tomatoes by hand or use diced with their juices for less mess. Tomato paste creates a rich broth that thickens nicely.
Slow Cooker Game Plan
- Season and brown the beef in batches, or add it directly to the slow cooker.
- Hand-crush tomatoes into the pot and add all the remaining ingredients (full recipe below).
- Cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender.
- For quick prep, chop all your vegetables the night before, then throw everything into the pot in the morning. Set it and forget it, for a make-ahead win.
- For a thick broth, make a cornstarch slurry. Mix two teaspoons with water and add it before serving, cooking the stew 20 minutes longer on high heat to thicken.
- For potatoes that don’t “melt” into the stew, cut them into larger pieces.
- Alternatively, potatoes can be cut into smaller chunks to help create a thicker broth.
- If the stew tastes flat at the end, stir in a spoonful of tomato paste or a pinch more steak seasoning, then re-check salt.
Meal Prep and Leftovers
- Refrigerate leftovers in an airtight container for up to four days.
- To freeze, transfer the stew into zippered freezer bags or individual “souper cubes” and store for up to three months.
- Perfect for lunches or quick meals on the go, and tastes even better after the flavors blend! Reheat on the stovetop over medium-low (or microwave in bursts), adding a splash of broth if it thickens.
Cabbage Comfort Classics
Did you make this Beef and Cabbage Stew? Leave a comment and rating below.
- ▢ 1 pound beef chuck roast or stewing beef, trimmed and cubed
- ▢ 1 teaspoon steak seasoning
- ▢ 1 tablespoon olive oil if browning the beef
- ▢ 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
- ▢ 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
Optional browning: Heat the olive oil in a large skillet over medium-high heat. Season the beef with 1 teaspoon steak seasoning. Add the beef in two batches and brown on all sides. Transfer to a 6-quart slow cooker.
Add the onions, potatoes, celery, carrots, and cabbage.
Add the tomatoes with their juices, breaking each up with your hands before adding to the slow cooker.
Add all remaining ingredients to the slow cooker and add the lid. The cabbage will be quite full but will shrink as it cooks.
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until beef is tender and vegetables are cooked through.
Taste and season with additional salt and pepper if needed.
To thicken the sauce, stir together the cornstarch and 2 teaspoons of water to make a slurry. Add it to the stew once it’s finished cooking, then cover and cook on high for about 20 minutes or until the sauce has thickened.
Calories: 196 | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 564mg | Potassium: 669mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2731IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Slow Cooker
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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