Beef and Cabbage Stew Recipe - Allrecipes.com
Beef and Cabbage Stew Recipe
  • READY IN 3+ hrs

Beef and Cabbage Stew

Read Reviews (15)

"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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Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs 55 mins
  • READY IN 3 hrs 10 mins
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Reviews More Reviews

Oct 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.

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Oct 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!

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Dec 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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Jan 19, 2013

ok, is it fair to give this 5 stars when I didn't follow the recipe? I just had to because this soup is so delicious and soooooo good for us!!! I used 1 pound of beef, 15 oz tomato sauce, 6 cups of beef broth, 4 large handful of coleslaw mix (Sam's club), 2 large carrots, 1 onion, 1 c each of frozen green beans and corn and salt and pepper...and one tsp of sugar to balance the acidity of the tomatoes. OH WOW! simple, delicious, hearty, healthy goodness in a bowl. Exactly what I want my family to eat to nourish themselves!!! the twenty minutes of simmering are almost up and the troops are starting to circle!!! I've taste-tested a little bowl already and I can hardly wait for more!!!!

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Jan 17, 2013

Simple and hearty recipe. We initially made the soup exactly as instructed but ended up doubling up on the broth halfway through. We will definitely make again. Thanks so much for the recipe!

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Nov 27, 2012

Prepared this recipe exactly like the original with no changes. It turned out perfect! Very tasty the first day and the leftovers were even better the second day. You will not be disappointed. Great recipe, and I'll definitely make this one again.

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Jan 12, 2013

This is so good! Especially the next day after flavors meld. Yummy!

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Dec 28, 2012

I made this recipe in my pressure cooker and it cut the cooking time down to about 35 minutes. It turned out perfectly. I browned the beef in a little oil for about 12 minutes, pressure cooked the meat, broth, onion, and spices for 15 minutes, added the veggies and pressure cooked for 7 minutes, added the tomato sauce and pressure cooked for 1 minute. Fabulous!

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Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 754 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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