Teresa's Recipes
Hearty Cabbage and Beef Stew
Indulge in the warmth and comfort of this Hearty Cabbage and Beef Stew, a beloved classic that marries tender chunks of beef with crisp cabbage and a colorful array of root vegetables. This dish is not just about nourishment; it tells a story of home, gathering families around the table for a hearty meal. The rich flavors and wholesome ingredients embody the spirit of rustic cooking, reminding us of the resourceful home cooks of yesteryear who transformed simple ingredients into a feast. Each spoonful is an embrace, perfect for chilly evenings or family gatherings.
Ingredients
- 2 pounds, cut into 1-inch cubes Beef stew meat
- 1 teaspoon, to taste Salt
- 1/2 teaspoon, to taste Black pepper
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 3, sliced Carrots
- 2 large, diced Potatoes
- 1 small head, chopped Cabbage
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon Dried thyme
- for garnish (optional) Fresh parsley
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 400
- Fat: 15g
- Carbs: 35g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Season the beef stew meat thoroughly with salt and black pepper on all sides.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the seasoned beef and sear until browned on all sides, approximately 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Add the sliced carrots and diced potatoes to the pot, cooking for an additional 5 minutes until they begin to soften.
- Stir in the chopped cabbage and cook for another 3 minutes, allowing it to wilt slightly.
- Return the browned beef to the pot. Pour in the beef broth, add the tomato paste, bay leaf, and dried thyme. Stir well to combine all ingredients.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is tender and the flavors meld beautifully.
- Before serving, remove the bay leaf and adjust the seasoning with more salt and pepper if desired. Serve hot, garnished with fresh parsley if using, alongside crusty bread or over rice for a complete meal.
Tips
- For added depth, consider adding a splash of red wine while sautéing the vegetables.
- This stew can be made a day in advance; the flavors develop beautifully when allowed to sit overnight in the refrigerator.
- Feel free to substitute or add other vegetables like parsnips or turnips based on availability and preference.