Hearty Cabbage and Beef Stew

Ingredients

• Beef stew meat (2 pounds, cut into 1-inch cubes)
• Salt (1 teaspoon, to taste)
• Black pepper (1/2 teaspoon, to taste)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Carrots (3, sliced)
• Potatoes (2 large, diced)
• Cabbage (1 small head, chopped)
• Beef broth (4 cups)
• Tomato paste (2 tablespoons)
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Fresh parsley (for garnish (optional))

Instructions

1. Season the beef stew meat thoroughly with salt and black pepper on all sides.
2. 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.
3. In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Add the sliced carrots and diced potatoes to the pot, cooking for an additional 5 minutes until they begin to soften.
5. Stir in the chopped cabbage and cook for another 3 minutes, allowing it to wilt slightly.
6. 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.
7. 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.
8. 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.