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This cabbage stew with tender beef and potatoes is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key.
Ingredients
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 1 cube beef bouillon
- 2 cups beef broth
- 1 large onion, chopped
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups shredded cabbage
- 2 potatoes, peeled and cubed
- 2 celery ribs, sliced
- 1 carrot, sliced
- 1 (8 ounce) can tomato sauce
- salt to taste
Directions
Step 1
Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
Step 2
Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.
Step 3
Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
Step 4
Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Cook?s Note
The 2-hour simmering step for the beef can be done the day before.This stew freezes well in resealable bags for a quick meal so I normally double the recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 31% |
| Cholesterol63mg | 21% |
| Sodium690mg | 30% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber4g | 16% |
| Total Sugars6g | |
| Protein23g | |
| Vitamin C37mg | 185% |
| Calcium65mg | 5% |
| Iron3mg | 18% |
| Potassium914mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Exactly what I was looking for! It tasted exactly like what I grew up on at my Grandma’s house. Excellent flavor – definitely a comfort food for me!
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Very nice pretty healthy recipe. I used all the same ingredients but changed up the prep order to make it easier for me to put together on a busy day. I diced up the onion, carrots (used a lot more carrots) celery. Cooked the beef, added the onions, carrots and celery and cooked that a bit, added the broth & bouillon cube, tomato sauce – brought to a low simmer – added the potatoes and turned the heat down to low and let simmer – just before serving I added the cabbage and let simmer while the rolls baked. No added salt was needed. Perfectly easy weeknight meal. This can all be done using the crockpot – start of the stove and finish the simmer and cabbage in the crockpot.
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I made this tonight, it was awesome, my family loved it. I will definitely keep this recipe and will be making it again.
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Prepared this recipe exactly like the original with no changes. It turned out perfect! Very tasty the first day and the leftovers were even better the second day. You will not be disappointed. Great recipe, and I’ll definitely make this one again.
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I made this stew as submitted except I substituted a large container of mirepoix for the onion, carrot and celery. Easy, rich, delicious.
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I absolutely loved this recipe but I did make some changes. Instead of the tomato sauce I used 1 14.5 oz can of diced tomatoes with the juice and a small can of tomato paste. I also added a can of drained corn and a gutted and diced jalapeno to add a little kick. I added these along with the rest of the veggies and let it simmer for 70 minutes. Both myself and my partner absolutely loved it!
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I made this recipe in my pressure cooker and it cut the cooking time down to about 35 minutes. It turned out perfectly. I browned the beef in a little oil for about 12 minutes, pressure cooked the meat, broth, onion, and spices for 15 minutes, added the veggies and pressure cooked for 7 minutes, added the tomato sauce and pressure cooked for 1 minute. Fabulous!
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Excellent recipe! made this last night and followed the recipe exactly except added extra vegetables. Both my husband and i loved it, and i can’t wait to have leftovers for lunch. Make this on a cold night and serve with a glass of red and some crusty bread.
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This is so good! Especially the next day after flavors meld. Yummy!
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Simple and hearty recipe. We initially made the soup exactly as instructed but ended up doubling up on the broth halfway through. We will definitely make again. Thanks so much for the recipe!
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ok, is it fair to give this 5 stars when I didn’t follow the recipe? I just had to because this soup is so delicious and soooooo good for us!!! I used 1 pound of beef, 15 oz tomato sauce, 6 cups of beef broth, 4 large handful of coleslaw mix (Sam’s club), 2 large carrots, 1 onion, 1 c each of frozen green beans and corn and salt and pepper…and one tsp of sugar to balance the acidity of the tomatoes. OH WOW! simple, delicious, hearty, healthy goodness in a bowl. Exactly what I want my family to eat to nourish themselves!!! the twenty minutes of simmering are almost up and the troops are starting to circle!!! I’ve taste-tested a little bowl already and I can hardly wait for more!!!!
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It is our favorite! Perfect without any changes. My husband has never liked stew because the vegetables are usually overcooked. He raved and raved about how perfect they came out, just by following the preparation instructions. Thank you so much for sharing!
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something so easy my boyfriend went crazy over… every bite literally said wow… i don’t get it… it was like the easiest recipe… time consuming but easy and he was totally having his moment with this meal.. and i spend so much time on exotic recipes… geez i’ll make this one again. I left out the tomato sauce because i didnt wanna keep digging in the cupboard
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This recipe is very good. I am not a celery person, so I left the celery out completely! I prepared it exactly as written minus celery and it is very yummy. It took longer than 45 minutes for my potatoes and carrots to get tender but that only helped my stew meat to get even softer! It was yummy!
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Very good and easy to prepare. I followed the recipe to the T, just added cayenne pepper at the end for extra kick.
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Good start, but triple or quadruple — I usually make enough soup to freeze at least 8 quarts for future use and to give some to my kids. I also boil finely shredded onions and cabbage (almost a whole head) — they just about dissolve and give the soup body. This is the base for my vegetable beef soup — add lots of veggies – try rutabega, acorn squash, turnips. I eat vegetables in my soup that I’d never eat on their own. I leave out the potatoes as they don’t freeze well, but you can put 1/2 cup barley or tiny macaroni instead.
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This is wonderful as is, or as a base to start from. I usually double the broth and load it down with veggies. Since I prefer the carrots and celery to be soft I add them when I put in the onions. And I found out that the tomato sauce is optional when I forgot to add it and the stew still turned out excellent.
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Oh my goodness, this turned out delicious! I only added extra carrots and followed the recipe.. I made 2 pots at once (one for the freezer) and it cost me around $10. My kids keep coming in and saying dinner smells great : ) im going to serve with rice and a sweet cornbread!
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Excellent! I added garlic but otherwise left the recipe unchanged. Everyone in the family loves this.
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this was a good recipe
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Delicious. Just like Grandma’s!!!
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My wife can make a great stew and i have been trying to make a recipe to beat hers and have great flavor with tender meat and done vegies that didnt taste like some chemical, well this recipe beat hers by far. I didn’t change anything, the beef was real tender, the broth had great flavor and the cabbage made this stew even better. You have to try this recipe, you will make this again. My wife really liked this stew and admitted it that it taste better then hers.
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This was delicious! Threw in some frozen corn while I was at it- yum! The whole family loved it. 🙂
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Great start Recipe I used Beef stock for added flavor and put more veggies in then it called for.
It did take longer for the veggies to tenderize but I did allow time for that.
It had great flavor and the extra cooking time just tenderized the meat more. -
Based on past reviews I stayed with the original recipe, but doubled up to make sure we had left overs and glad I did! My son was going crazy with all the great smells while cooking and it is time consuming, but pretty easy to make. I will definitely make it again, but next time will add a bit more broth.
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Very good, but made as is, broth is a little short. Need to double broth recipe to get the right amount. Healthy recipe, but would have preferred some addition of a little spice for more flavor. Was a bit bland without any seasonings.
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Very disappointed with this recipe. Our old standby swiss steak in the crockpot is much better than this. I won’t be making this again.
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I followed the recipe all the way,the only thing i added was some crushed red pepper flakes. Then WOOOOOW what more is left to say.
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Excellent stew! I make this in the crock pot. Just brown the meat, put it in the crock pot and cover with the rest of the ingredients. Cook on low all day and it comes out great! Another great excuse to eat cabbage. Great as-is, but I’ve also added corn, peas, cauliflower, etc.
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Excellent stew! I coated the meat with flour before browning it. That was the only change I made and everyone enjoyed their meal. I will definitely adopt this recipe!
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Delicious! I doubled the broth and added garlic while the meat was simmering. Otherwise I kept everything else the same.
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I included a 1/2c of marsala wine and a few pinches of herbs and it came out with a nice flavor and very rich sauce. Very good!
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Amazing! This is the best stew I have ever had. The only thing I did differently was double the broth amount like a few others had stated halfway through I realized it wasn’t going to be enough liquid. My husband and 3 year old loved it. I will be making a double batch again very soon to freeze some, thanks for the great recipe.
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It was my first time making this and it turned out great with a few minor changes. First, I used 6oz tomato paste instead of tomato sauce. Next, I added my own spices and used bell peppers & mushrooms (I didn’t have any celery). Lastly, I through in the tomato paste in the pot along with the potatoes, carrots, and everything else and cook it on medium/low temperature. Overall it took me about 2 and a half hours :~)
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this is so flavorful i love this recipe
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Wow, this is a very tasty beef stew! Enjoyed it very much. I also added mushrooms to the mixx
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I made this recipe with a few changes. The biggest change I made was substituting lamb stew meat for the beef. It’s actually cheaper at our local butcher shop and tastes wonderful in the tomato broth. Like patreeseeya I too increased the amounts of tomato (crushed is my favorite) and broth and I also doubled the seasoning. My husband isn’t a big fan of soup/stew but he really likes this and so do I!
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I was afraid it’d be bland so added a healthy tablespoon of diced garlic (from a jar) during the meat/onion stage. Also added a dash of cayenne pepper for a little kick. I needed 2-3 extra cups of broth after adding the vegetables to give it a nice consistency. We like our stew thick and hearty but need enough liquid to dip slices of crusty baguette. Instead of shredding the cabbage, I sliced it thin about 1/4 inch thick and kept the pieces 1 inch long. GREAT recipe!
Other additions/swaps that might not make a difference but you might like, added a can of corn, used 3 oz of tomato paste, diced tomato’s instead of sauce. We didn’t have celery. I like it but didn’t miss it. I added 2 tablespoons of flour mixed with 1/2 cup water at the very end to give it the stew consistency I’m used to my Grandma making. -
I added turnip, parsnip and made a big batch. It turned out great my family’s loved it.
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This was great! My husband can’t get enough of this stew when I make it.
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Don’t change a thing. I have to double the recipe for my family of 5 because they fight over the tiny amount of leftovers from just one batch 😉
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Great recipe! I followed the directions, but did add extra veges and more broth- brussel sprouts, extra potato (golden), and 1 more carrot and celery stalk. I also seasoned at each step (tasting with each season). Finally, I also thickened with pureed cooked beans instead of tomato sauce. Because of the additional veges, I had to let it simmer about 20 minutes longer. This one went into my recipe box. My husband loved it and we have enough for several nights!
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I love this beef stew it is perfect!!!
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As someone who doesn’t eat enough vegetables, I was looking for a recipe to get more veggies into my diet. This really did the trick! My boyfriend loves it. We follow the directions mostly as listed (sometimes leaving out the onion, because I don’t like them), and it always turns out great. The cabbage is the star of the dish. We love to add TONS of cabbage to this recipe, especially because the cabbage shrinks as it cooks.
I took away one star though because the tomato sauce flavor is very overpowering. Although my boyfriend loves the tomato flavor, I do not, and we have started using half a can to reduce the strong tomato flavor a bit. It’s still delicious, but with the full can of tomato sauce, all I could taste was tomato, and I really wanted to enjoy the other flavors in the dish. Half a can works for us. It keeps the tomato flavor in the dish without overpowering the other flavors at work.
Overall, great recipe! Really enjoyed it, and it is now one of our “regulars”! 🙂
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Let me join the ranks of the raving reviewers. I am usually not a stew lover but I had some top round steak I needed to use and found this recipe. I made it exactly as written (with the exception of not peeling the potatoes) and it was delicious. Just the right consistency and the cabbage flavor is very subtle. I’ll definitely be making it again.
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OMG! I just finished a huge bowl of this and would have had more if I wasn’t so stuffed! I’ve been cooking for the last four and a half decades and have made more than my share of stews. I would have to say that this is the best darned pot of stew that I’ve ever made! Now, I can’t stand folks who rate a recipe 5 stars and then go on to tell you the myriad changes they made to the original. Submit your own recipe if your version is so terrific. That being said, LOL, here are the minimal changes that I made. For health reasons I used reduced sodium broth and salt free tomato sauce. I also found a salt free onion soup mix and used a tablespoon of that instead of the cube of salt-laden bullion. I also left out the celery as I didn’t have any and caramelized the onions to add a bit more depth of flavor. Other than that, I followed the recipe as written. Oh, I added a bit of flour towards the end as I am not partial to thin stew. Even with the salt reduced to almost nothing, the taste was wonderful. All the flavors melded together without any one ingredient outshining the others. All in all, a very easy, flavorful stew for a chilly or raw fall or winter night. Thank you Paul for submitting.
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The perfect stew! We do make changes according to some of the reviews but I think it would be great without them. We add some red wine, use beef stock and no water. Add 2 cloves of pressed garlic while browning the onions, before we add the meat back in. Will be a regular dinner during fall and winter.
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Awesome
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I followed the recipe and added some extra broth with the vegetables. At the end I used a little beef broth and cornstarch to thicken it up but it still lacked something. I think it gets better the longer it sets but if you only wait 20 minutes it seems very bland. It was good enough that I will try again but maybe add some corn and peas.
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This has to be the ultimate comfort food. I was looking for a recipe to use up all the cabbage from my garden and this was perfect! Even my husband who is not a fan of stew loved it.
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Made it in pressure cooker. Cooked meat first. Then added veggies at end. Whole thing done in 30 mins. Kiddos and Dad loved it.
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Delicious. I have never cared for traditional stew, but loved this. I only made a couple of minor changes. I used turnips instead of potatoes since my husband is diabetic. I think the turnips made it better than potatoes would have. I also used organic “better that boullion” for boullion and broth since I was using grass fed organic beef.
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Fantastic flavor. The only changes I made was I did not measure the cabbage I just added the whole head, why measure if you love cabbage. I also added roasted garlic. I always have some in my refrigerator and it makes a great addition to any dish.
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First off, I followed the recipe exactly except for draining the grease because there seemed to be very little. It was just mostly moisture from the meat. Now I will tell you that I was very doubtful of this recipe most of the time while it was cooking, through all phases. I’m a sampler and I kept dipping my spoon in and thinking that I was going to have to help it a lot to make it edible. I now have the tomato sauce in and still it’s just blah. However, after about 20 minutes, the flavor came together and it was fantastic. However, it did require a fair bit of salt. I’m very happy that I didn’t drain the juice at the beginning because the gravy ratio was just perfect as it was and I think it may have been too dry without it. Thanks for a great recipe!
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I’ve never made a successful stew before but this one turned out great…. The key was to cook the stew meat long and slow to get it tender and to throw your vegetables in during the last cooking hour which for me was at the one and half hour mark. I did make some adjustments but nothing extreme. I used 2 and half pounds stew meat. I used meat tenderizer on the stew while I browned the meat. I added 8 red potatoes since they were already on hand. Added corn. 4 cups of beef unsalted broth. A browning agent. And also added a half cup of sugar to eliminate the acids from the red sauce since I’m not a fan of mixing red and brown gravys in the first place. My picture of finished product is in the gallery…
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Only change I made was to cook in my pressure cooker. Total recipe took about 1 hour start to finish. Really impressed the grand aunt and was so easy!!
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This was pretty good but I’m still looking for my go to recipe for beef stew. I did like the meat being simmered first in the broth and bouillon for a base.
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I didn’t have a bay leaf or cabbage which must be what is needed for the flavor. Mine was not flavorful. All the reviews were outstanding, so I’ll definitely try again!
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Pure comfort food. One of those dishes that’s even better the next day.
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Loved and did not make any changes.
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I have made beef stew and it is good ,but this recipe was even better, more nutritious, and lower in calories. I put everything into a pressure cooker and cooked it about an hour. It was delicious.
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I love this recipe! Recently made and followed direction the only thing I add was chicken wings. Just like my mom stew with the wings. Yummm
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Made this tonight with no changes. Very good, will make again. Thank you!
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The absolute best recipe we’ve tried on this website! You must add the extra both when the veggies go in. YUM!
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I dont know what I did wrong? After 1 hour there was virtually no liquid in the pot cooking the meat. I had the temp on 4, but I was using my wider 3″ pot with a lid. That is typically a simer with it. After 1 hour, I ended up having to add five cups of water. The meat was plenty tender, so I just added the vegetables at that point. I simmered it about 45 more minutes, adding the tomato sauce at some point. My only change was adding an extra carrot and using a 10oz bag of shredded cabbacabbage, which equaled 4 cups approximately. A bit of my potatoes did disolve, along with the cabbage, but it thickened the soup anyhow. I like all the vegetables in this, but for me that is a long time sitting over a pot. I near halved all the cooking times and it was still plenty. I rated this a 4 for flavor. Its actually pretty good and much less salty tasting than other stews. Just a little too time consuming for a week night meal for me.
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Perfect recipe. I was hesitant about the cabbage at first but was surprised how well it worked with this stew. I will definitely be making this again.
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How good can beef and cabbage taste? Honestly? Well let me tell ya, this recipe made a believer out of me! Obviously I was skeptical but I followed the directions to a tee and had some faith-it’s rated 5 stars after all. Now I know why. Won’t make any changes when I make this again. Great recipe. Thanks Paul
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Delicious!
I cut up a blade roast from Costco and added extra carrots.
KEEPER!! -
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So good!
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It was really good, I did slightly change it but only for the better. I used venison steak instead of beef becaus that’s what’s in the freezer. Also I used crushed tomatoes instead of sauce. I doubt that makes any difference. And I added probably double the broth because it seemed extremely dry, but the end product was really good this way.
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Really great flavor, only modification I made was 4 cups of beef broth and 2 cubes of beef bouillon so it would go further to feed my boys. This made it more like soup than stew.
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This was absolutely delicious – the beef stew recipe i have been looking for for years! The only changes I made was omitting the bouillon cube, didn’t have any, increasing the beef stock to 4 cups because I like the liquid & adding 2 tablespoons of flour because my husband likes it thick. I can’t wait to have the leftovers tomorrow. Thanks for a great recipe!
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This was great I added fresh garlic with the beef and added an extra bay leaf and it came out perfectly!
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Tasty. Easy to make. Plus it got my Hubby to eat and actually enjoy veggies.
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Delicious! It’s great over Rice too. I was out of bay leaf and I added a little garlic powder.
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I make it just like the recipe but add a little extra water. I double it and freeze it. I add the potatoes later so they don’t turn to mush after I freeze it. I also use new potatoes with the skin on. I’ve made this several times.
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Great recipe I Had to Add 3more cups of beef broth when I added the veggies. I’ll make this one again
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Excellent, the only change I made is to add turnip to it. It comes out almost like a beef borscht. It is particularly good with a dollop of sour cream in it.
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Pretty good stew, although I had to make a few small additions. The stew itself is quite simple, however I had to add a bit of flour in order to thicken it up. I also only added 1/2 a can of the tomato paste, and used a small can of diced tomatoes instead of just the full can of tomato paste. The end result was pretty good! Oh, I also added a tiny bit more beef flavor as well!
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I prepared this recipe in an electric pressure cooker. This has to be one of the the best stoup recipes that I have ever eaten. Truly delicious!
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This was delicious. The one substitution I made was using sweet potatoes instead of regular Idaho potatoes. Rave reviews all around – it will definitely be made again soon. Great food for fall/winter!
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So hearty, sweet & oh soo good!!
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This recipe has become a favorite of our family. It is perfect as described. As additional preference I have added a little more Cabbage and a 2nd can of Tomato sauce.
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Great stew. Ran across this looking for a way to use up a head of cabbage in the frig. Had the flavor I was looking for. A lot of beef stew recipes have a heavy tomato taste and I didn’t want that. The tomato sauce in this finishes the stew nicely without an overbearing tomato taste. Great way to get lots of veggies into non-veggie eaters. No one knew they were eating cabbage (including my picky 75-yr-old mother–she’s worse than the kids). I normally don’t rate unless I follow the recipe EXACTLY , but this one deserved it, and the tomato sauce was the only thing I adjusted (was out, so used tomato paste thinned with water). Not only will I make again, but have already passed this along to friends and family.
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Wow! This recipe was easy and delicious. A bit time consuming but definitely worth it to get the full flavor blended and the meat extra tender. I needed to add more beef broth to cover my meat and then a bit more when I added the potatoes. I also added one clove of garlic and some rosemary. I plan to make this again and add even more cabbage next time.
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Amazing flavor!
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Very flavorful and hearty. Prepared in pressure cooker on high. Saute beef and onion, add all ingredients except potatoes and cook for 20 minutes. Release pressure, add potatoes and cook another 20 minutes. Used beef gravy instead of beef stock and pizza sauce instead of tomato sauce to amp it up! Served with warm homemade ciabatta bread….Fantastic flavor.
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When I made it I found that the the time it took to allow the meat to become moist there was not enough liquid called for in the recipe. I found that by adding extra beef stock it turned out very well.
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Turned out great, I used twice the carrots and twice the potatoes. Also, I served over a bed of wild rice. The cabbage took longer than stated to fully cook.
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This is the most delicious recipe on here! I’ve made it a dozen times and never fails.
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Best beef stew I’ve ever made! Husband and I loved it!
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Nice and easy recipe 🙂
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just made and it was very good. I added Sazon, Mrs. Dash Garlic and Herb salt free and sofrito (home made from scratch). I didn’t add salt cause Sazon has salt.
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Very good stew! Added slightly more cabbage and tomato sauce than what it calls for and it was really good. I’ll make this many more times.
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Delicious. I was Leary of the cabbage but it was delicious!
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I made this last weekend and it was excellent, except I had leftover vegetables (I used my small crock pot instead of the large one). So, I am looking for another recipe to use them on this weekend.
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I added red wine, bay leaves, fresh rosemary and thyme. Have made this for years without the cabbage! Much better with cabbage! Thanks!
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I made it exactly except used napa cabbage and maybe an extra bullion cube…it was GREAT!!!! I am looking at the critical review by Peggy and shakin my head!!! Never make it again??? Perhaps you didn’t make it right the first time….geeeez….THANKS for the recipe….PEACE
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Love it!
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