This hearty cabbage stew blends tender beef with nutrient-rich root vegetables for a comforting, fiber-packed meal.
Rich in protein and low in saturated fat, it offers a wholesome balance of flavors and nutrition.
Loaded with cabbage, carrots, and potatoes, it’s both filling and budget-friendly — perfect for everyday cooking, weeknight dinners, or meal prep that warms and nourishes.
Hearty Cabbage Stew
Equipment
- 1 large pot or Dutch oven (6-8 quarts)
- 1 Sharp Chef’s Knife
- 1 cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 tablespoon light olive oil
- 1½ pounds beef stew meat cut into 1-inch pieces
- 4 cups beef broth divided
- 1 large onion chopped into ½-inch pieces
- 2 bay leaves
- 4 medium potatoes peeled and cut into 1-inch cubes (about 4 cups)
- 4 celery ribs thinly sliced (about 2 cups)
- 4 carrots peeled and cut bite-size (about 3 cups)
- 15 ounces diced tomatoes canned or fresh
- 8 ounces tomato paste
- 1 teaspoon Worcestershire sauce
- 4 cups shredded cabbage
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment. Wash the cabbage, potatoes, celery, and carrots thoroughly. Peel the potatoes and carrots, then chop them into uniform bite-sized pieces to ensure even cooking. Shred the cabbage finely so it integrates well into the stew. Chop the onion into half-inch pieces. Measure out your beef broth, tomato paste, and seasonings. Having everything prepped before you start cooking will make the process smoother and more enjoyable.
- Heat the Cooking Oil: Place a large pot or Dutch oven (6–8 quarts) on the stovetop over medium-high heat. Add 1 tablespoon of light olive oil and let it heat until shimmering. This step is essential as it prepares the pan for searing the beef and locks in the flavors. Use a wooden spoon or spatula to gently swirl the oil so it coats the bottom evenly.
- Brown the Beef: Add the beef stew meat to the heated oil in a single layer without overcrowding the pot. Allow the beef to sear for a few minutes undisturbed so a rich brown crust forms — this will enhance the flavor of the stew. Stir occasionally to brown all sides evenly. Continue until the beef pieces are deeply caramelized, about 8–10 minutes. Browning the meat slowly creates depth in flavor and enriches the broth.
- Add Aromatics and Broth: Once the beef is browned, add the chopped onion and bay leaves directly to the pot. Stir to combine so the onion begins to soften and absorb the flavors. Pour in 2 cups of beef broth and scrape the bottom of the pot with your spoon to loosen any browned bits — this step is called deglazing and is crucial for flavor development. Increase the heat until the liquid reaches a gentle boil.
- Simmer for Tenderness: Reduce the heat to low, cover the pot with a tight-fitting lid, and let the mixture simmer slowly. Allow the beef to cook gently for 1½ to 2 hours, stirring occasionally. This slow simmering tenderizes the beef and lets the flavors deepen. The result should be beef that is fork-tender and infused with aromatic broth.
- Add Vegetables and Seasonings: Once the beef is tender, add the potatoes, celery, carrots, diced tomatoes (including their juice), tomato paste, Worcestershire sauce, and shredded cabbage. Pour in the remaining 2 cups of beef broth. Stir well to evenly distribute the vegetables and seasonings. This step introduces rich vegetable flavors and creates a balanced texture.
- Bring to a Gentle Boil: Increase the heat to medium-high and cover the pot loosely. Bring the stew to a gentle boil. This ensures that the vegetables start cooking evenly and begin absorbing the flavors of the beef broth and tomato paste.
- Slow Simmer for Full Flavor: Once boiling, lower the heat to maintain a gentle simmer. Cover the pot and cook for another 20–30 minutes, stirring occasionally. Simmer until the potatoes are fork-tender and the vegetables are fully cooked. This slow cooking melds the flavors together, creating a rich and hearty stew.
- Season to Taste: Remove the lid and stir the stew gently. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. The cabbage stew should have a rich, savory flavor with a perfect balance of seasoning.
- Rest and Serve: Turn off the heat and let the stew rest for 5–10 minutes before serving. This allows the flavors to deepen further and the broth to thicken slightly. Serve the stew hot in bowls, pairing it with crusty bread or over steamed rice for a comforting, satisfying meal.
Notes
- For best results, use beef stew meat with some marbling for richer flavor and tenderness.
- Fresh vegetables make a big difference, but frozen diced tomatoes work well in a pinch.
- Adjust the cabbage quantity depending on your preference — more cabbage adds heartiness and fiber.
- Slow simmering is key — resist the temptation to rush the cooking process.
- Use low-sodium beef broth to better control the salt level in the stew.
Chef’s Secrets For Rich Flavor
The secret to an exceptional cabbage stew lies in building layers of flavor.
Start by browning the beef slowly — this creates a deep, savory base for the stew.
Don’t skip the deglazing step after browning; those browned bits stuck to the pot are full of flavor.
Adding cabbage toward the end of cooking helps retain texture and freshness.
For an extra depth, try adding a splash of apple cider vinegar at the end to brighten the flavor profile.
Serving Suggestions For Cozy Meals
Cabbage stew is incredibly versatile and pairs well with a variety of sides.
Serve it with crusty bread or cornbread to soak up the savory broth.
For a lighter option, pair it with steamed rice or quinoa, which will complement the stew while adding an extra layer of nutrition.
You can also top it with fresh herbs such as parsley or dill for a burst of freshness.
This stew works beautifully as leftovers and is even better the next day when the flavors have melded together.
Storage Tips For Best Freshness
Allow the stew to cool to room temperature before storing.
Transfer it to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze the stew in portion-sized containers for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm gently over low heat on the stovetop to preserve texture and flavor.
If the stew thickens too much during storage, add a splash of beef broth or water while reheating to bring it back to a perfect consistency.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes, you can substitute beef stew meat with lamb, pork, or chicken. Adjust the cooking time accordingly — chicken will cook much faster, while lamb and pork may require longer simmering for tenderness.
2. Can this stew be made in a slow cooker?
Absolutely. Brown the beef and sauté the onions first for extra flavor, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef and vegetables are tender.
3. Is this stew gluten-free?
Yes — this recipe is naturally gluten-free as long as you use gluten-free beef broth and Worcestershire sauce. Always check labels to ensure ingredients meet your dietary needs.
4. How can I make this stew spicier?
To add spice, include a pinch of red pepper flakes during the simmering process or add a small amount of hot paprika. You can also serve with a dash of hot sauce to taste.
5. Can I prepare this recipe in advance?
Yes. The flavors deepen beautifully when prepared a day in advance. Make the stew the day before serving, store it in the refrigerator overnight, and reheat gently before eating for the best taste and texture.
