Beef And Cabbage Stew

This beef and cabbage stew is a simple one-pot dinner made with tender beef stew meat, cabbage, potatoes, carrots, onions, and garlic in a lightly thickened beef broth. The beef simmers first until tender, then the potatoes and cabbage are added later so the vegetables cook through without turning mushy.

It’s a straightforward cabbage stew with plenty of beef flavor and just enough flour to give the broth a little body while keeping it brothy rather than thick like gravy.

How To Make Beef and Cabbage Stew

1. Season and sear the beef. Season the beef stew meat with salt and black pepper. Heat about 2 tablespoons cooking oil in a large pot or Dutch oven over medium-high heat. Sear the beef on one or two sides until browned, then remove it from the pot.
2. Cook the vegetables. Add the onion, carrots, and garlic to the same pot. Season lightly with salt and pepper. If the pot looks dry, add up to another 2 tablespoons oil. Cook until the vegetables begin to soften and brown and the onion turns translucent.
3. Add the flour. Sprinkle in the 2 tablespoons all-purpose flour and stir it through the vegetables for about 30 seconds.
4. Deglaze the pot. Pour in 2 cups beef broth, scraping the bottom of the pot to loosen the browned bits. Return the seared beef to the pot, then add the remaining 2 cups beef broth.
5. Simmer the beef. Bring the stew to a simmer, cover, and cook for 30 minutes.
6. Check the beef. If it is still quite tough, cover and continue simmering in 15-minute increments until it is tender or getting close to tender. Then add the cubed potatoes.
7. Cook the potatoes. Cover and simmer for about 15 minutes, or until the potatoes are nearly tender and the beef is fork-tender.
8. Add the cabbage. Stir in the chopped cabbage, cover, and cook for 10 minutes. Stir again. If the cabbage needs more time, cook another 5 minutes uncovered.
9. Finish the stew. Turn off the heat and let the stew cool for about 15 minutes. Taste and adjust the salt and black pepper before serving.

How To Make Cabbage Stew With Ground Beef

Ground beef makes this cabbage stew much faster because it doesn’t need the longer simmer required to tenderize stew meat.

1. Brown the ground beef. Cook the ground beef in a large pot or Dutch oven over medium-high heat. Season with salt and black pepper, then remove it from the pot.
2. Cook the vegetables. Add the onion, carrots, and garlic. Cook until the vegetables begin to soften and brown and the garlic is fragrant.
3. Add the beef and flour. Return the ground beef to the pot. Sprinkle in the 2 tablespoons flour and stir everything together for about 30 seconds.
4. Add the potatoes and broth. Stir in the diced potatoes, then pour in 4 cups beef broth, scraping the bottom of the pot to loosen any browned bits.
5. Simmer. Bring the stew to a simmer, cover, and cook for about 15–20 minutes, or until the potatoes are almost tender.
6. Add the cabbage. Stir in the chopped cabbage, cover, and cook for 10 minutes. Stir again and cook another 5 minutes uncovered if needed, until the cabbage is tender but still has some texture.
7. Finish and serve. Let the stew cool slightly, then taste and adjust the salt and black pepper before serving.

Frequently Asked Questions (FAQs)

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