Beef and Cabbage Stew

Beef and Cabbage Stew

Paul 2

"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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3 h 10 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 111 Ratings

Most helpful positive review

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...

Most helpful critical review

Very disappointed with this recipe. Our old standby swiss steak in the crockpot is much better than this. I won't be making this again.

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...

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!

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 ca...

Excellent stew! I make this in the crock pot. Just brown the meat, put it in the crock pot and cover with the rest of the ingredients. Cook on low all day and it comes out great! Another gre...

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...

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...

My wife can make a great stew and i have been trying to make a recipe to beat hers and have great flavor with tender meat and done vegies that didnt taste like some chemical, well this recipe be...

First let me say I am a beginner when it comes to making actual hearty home cooked meals with fresh meat and veges. and this meal was GREAT! Growng up my mom alaways made meals from scrath and t...

Very good and easy to prepare. I followed the recipe to the T, just added cayenne pepper at the end for extra kick.