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Slow Cooker Beef and Cabbage Stew with Potatoes

Slow cooker beef and cabbage stew is a hearty one-pot dinner with tender beef chuck, Yukon Gold potatoes, carrots, and cabbage. The beef is browned before slow cooking in a savory broth until fork-tender.
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Prep Time 30 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 3 carrots medium, cut into 1-inch pieces
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 0.25 cup all-purpose flour
  • 1.5 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
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb green cabbage cut into 1-inch pieces

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Put the potatoes and carrots in a 6-quart slow cooker.
  2. Season the beef with the salt and pepper.
  3. Toss the beef with the flour to coat.
  4. Heat the oil in a 12-inch skillet over medium-high heat.
  5. Brown the beef in batches, about 5 to 7 minutes per batch.
  6. Transfer the beef and any loose flour to the slow cooker.
  7. Add the onion to the skillet and cook for 3 to 4 minutes, until softened.
  8. Stir in the garlic and tomato paste and cook for 30 seconds.
  9. Pour in the broth and Worcestershire sauce.
  10. Add the thyme and bay leaf, then scrape up the browned bits.
  11. Pour the mixture into the slow cooker.
  12. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the beef is nearly fork-tender.
  13. Stir in the cabbage.
  14. Cover and cook on LOW for 1 to 1 1/2 hours or HIGH for 45 to 60 minutes, until the beef and potatoes are fork-tender and the cabbage is tender.
  15. Remove the bay leaf before serving.

Notes

For the most tender beef, brown it in batches rather than crowding the skillet. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free all-purpose flour.