Beef & Cabbage Stew is a hearty dish that’s perfect for warming you up on cold nights! Easy to make and total comfort food!
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St. Patrick’s Day is just around the corner! My husband’s family is really big on this holiday, and I am too. We keep the kids out of school and then we go to our favorite pub to see friends, have a couple pints, and order our favorite pub foods. Beef stew has always been one of my go-to menu items. If they have brown bread too, it’s over. I’m having stew and bread and that’s it!
This recipe is a bit of a twist on a traditional beef stew, and boy is it good! My mom made this dish for us one night when we came over for a visit. I was a little weary because of the cabbage (I’m not big on most veggies), but I was pleasantly surprised! The flavor combination was delicious and it was like a big hug. For my stew purists, it’s worth noting the broth is thin instead of being a gravy-like consistency to coat the meat and veggies. But who cares when the stew tastes so good!
This month for the feast & devour cooking club we’re cooking with cabbage! This versatile vegetable is delicious in everything from coleslaw to stews or all by itself. We’re sharing all kinds of delicious ways to enjoy cabbage for St. Patrick’s Day or any day of the year!
- Roasted Cabbage with Bacon from Bread Booze Bacon
- Pastrami & Relish Dog from Kleinworth & Co.
- Asian Sesame Chicken Salad from Cooking with Curls
- Irish Deviled Eggs from Home.Made.Interest.
- Irish Fried Cabbage from Sugar & Soul
- Beef & Cabbage Stew from Bread Booze Bacon
- Thai Peanut Chicken Crunch Slaw Salad from Celebrating Sweets
- Mexican Slaw from The Two Bite Club
- Easy Chow Mein from Liz on Call
- Ginger Cashew Chicken Salad from It Bakes Me Happy
Hungry for More?
- 1 pound beef stew meat, cut into 1 inch cubes
- 1 tablespoon vegetable oil
- 10 ounces beef broth
- 1 yellow onion, peeled and diced
- 1/4 teaspoon black pepper
- 1 bay leaf
- 4 medium sized potatoes, cut into bite-sized pieces
- 1/3 head of green cabbage, rough chopped
- 1 large carrot, peeled and diced
- 8 ounce can tomato sauce
- Salt to taste
- Fresh parsley for garnish
- Place a large pot over medium-high heat. Pour the vegetable oil into the hot pot.
- Add the stew meat and spread into an even layer so that all of the pieces can brown. Cook for 5 to 8 minutes, stirring occasionally until the meat is browned and the liquid released from cooking has been reduced.
- Add the beef broth, onions, pepper, and bay leaf to the pot. Stir to combine. Cover, reduce heat to medium-low and simmer for 1 hour 15 minutes, or until the meat is tender.
- Remove the cover and add the potatoes, cabbage, and carrots to the pot. Stir to combine.
- Recover and simmer for 45 minutes to 1 hour until the vegetables are fork tender.
- Uncover the stew and add the tomato sauce and 1/4 teaspoon salt. Stir and simmer for another 15 to 20 minutes uncovered. Season with salt to taste once the stew has finished cooking.
- Portion into serving bowls, garnish with fresh parsley, if desired, and serve immediately.