Beef and Cabbage Stew
Enjoy the melt-in-your-mouth flavors of tender beef and savory vegetables in a rich tomato-beef broth.
Foto: Spend With PenniesBahan-bahan
- 1 pound beef chuck roast (or stewing beef, trimmed and cubed)
- 1 teaspoon steak seasoning
- 1 tablespoon olive oil (if browning the beef)
- 1 large yellow onion (chopped, or 2 small)
- 1 large russet potato (peeled and cut into ½-inch cubes)
- 2 ribs celery (sliced)
- 2 carrots (sliced)
- 6 cups chopped green cabbage (1-inch chop)
- 3 cups beef broth (or beef stock)
- 1 (28 ounce) can whole tomatoes (with juices)
- 1 beef bouillon cube
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- salt and black pepper (to taste)
- 2 teaspoons cornstarch (optional, see notes)
Langkah-langkah
Optional browning: Heat the olive oil in a large skillet over medium-high heat. Season the beef with 1 teaspoon steak seasoning. Add the beef in two batches and brown on all sides. Transfer to a 6-quart slow cooker.
Add the onions, potatoes, celery, carrots, and cabbage.
Add the tomatoes with their juices, breaking each up with your hands before adding to the slow cooker.
Add all remaining ingredients to the slow cooker and add the lid. The cabbage will be quite full but will shrink as it cooks.
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until beef is tender and vegetables are cooked through.
Taste and season with additional salt and pepper if needed.
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