Go Back

Old Fashioned Vegetable Beef Stew with Cabbage

Old fashioned vegetable beef stew with cabbage simmers beef chuck with potatoes, carrots, celery, and cabbage in a rich broth. The long, gentle cook leaves the beef fork-tender and the vegetables soft but still substantial.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1-inch cubes
  • 0.33 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 carrots medium, cut into 1/2-inch slices
  • 3 celery ribs cut into 1/2-inch slices
  • 1.5 lb russet potatoes peeled and cut into 1-inch cubes
  • 0.5 green cabbage medium, cored and cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry, then toss it with the flour, salt, and pepper until evenly coated.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 5 to 7 minutes per batch, turning to brown several sides, then transfer it to a plate.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring and scraping up browned bits.
  5. Add the garlic and tomato paste and cook for 1 minute.
  6. Gradually stir in the broth, scraping the bottom of the pot.
  7. Add the Worcestershire sauce, thyme, bay leaf, beef, and any accumulated juices.
  8. Bring the stew to a boil, cover, and reduce the heat to low.
  9. Simmer for 1 hour 15 minutes to 1 hour 30 minutes, until the beef is nearly fork-tender.
  10. Stir in the carrots, celery, and potatoes, cover, and simmer for 20 to 25 minutes, until the vegetables are nearly tender.
  11. Stir in the cabbage, cover, and simmer for 15 to 20 minutes, until the cabbage is tender and the beef is fork-tender.
  12. Discard the bay leaf before serving.

Notes

For the best browning, avoid crowding the beef in the Dutch oven. Refrigerate leftovers for 3 to 4 days; this stew freezes well. For a gluten-free option, use a gluten-free all-purpose flour blend.