Homemade beef stew with cabbage and vegetables.
Beef, Pepper, root vegetables and cabbage are the main ingredients, adding flavor to this hearty beef stew.
Slow-cooked over a stovetop for a few hours and you have a healthy stew for a meal.
An easier beef stew to make.
Although it takes a couple of hours to make, you’ll find this stew recipe easy to make.
It’s just a matter of braising the beef and assembling all the ingredients step-by-step, building up the taste.
The main flavors that you will get from the stew are pepper, garlic and all that stock from the beef and vegetables.
It’s that easy and will keep you warm inside out all winter.
Beginner’s tips on making
the beef and cabbage stew.
- The key ingredient to make the beef stew is obviously the meat, so make sure you have a good cut of beef. I have mentioned the best beef cuts for the stew below.
- Braise and sear the meat on all sides to bring out the natural flavor of the beef.
- Avoid adding the root vegetables too early, you will want to really build up a good beef stock before adding the vegetables.
- The stew needs to be slow-simmered for a few hours, at least 2 hours.
- if you are serving the stew for dinner, you can actually make the stew as you make lunch, this way you are done with both meals effortlessly.
- As additional vegetables, you can add green peas, beans and even pre-boiled or canned chickpeas but the simple taste of cabbage and root vegetables are more than enough to make this hearty meal tasty.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
Chopping board and knife
Large deep pot or a wok to make the stew.
The best type of meat
to make the beef stew.
You will want beef with less fat, ideally, chuck meat, bone-in short ribs, Chuck Roast, pot roast beef are some of the beef cuts perfect for the stew.
The idea is to use the tough beef cuts that take longer to breakdown but at the same time maintain the beefy flavor without drying out.
What to serve the peppery beef.
Serve with toasted bread, roast paan, crusty baguette, tortillas, some rice.
More Beef stews and soup recipes!
Beef stew with cabbage
and root vegetable recipe.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
Marinating the beef
700g of beef, cut into 2-inch piece
1/4 cup vinegar
3 tablespoons of minced garlic(4-5 cloves)
1 tablespoon of minced ginger(1-inch piece)
2 tablespoons of freshly ground pepper(add more as needed)
2 green chillies
To make the stew.
2-3 tablespoons of oil(just enough to lightly braise the meat)
2 large onions sliced fine
2-inch piece Cinnamon
3 Cardamoms slightly bruised
Salt to season
5 cups of water(you will need a few more extra cups
4 large potatoes cut into large cubes
4 medium-sized carrots cut into large chunks
250g of cabbage sliced fine
Marinating the beef for the stew.
Cut the beef(700g)into 2-inch cubes and place them in a large bowl.
Add vinegar(1/4 cup), minced ginger(1tbs), garlic(3tbs), pepper(2 tbs), green chillies(2), season with salt, combine well and let the beef marinate for 10-15 minutes.
cooking the meat for
the beef stew.
Once the beef is ready, place a large, deep pan over low-medium fire and pour in the oil.
Cook the onions(2 large), cinnamon(1), cardamom(3), cloves(2) for 3 minutes over low fire.
Add the marinated beef into the pan and lightly braise the beef and onions over a low-medium fire for 2 minutes.
Once all moisture from the meat and marinade cooks, sear the beef on all sides lightly. make sure to turn them around to cook all sides. 5 minutes over low fire.
Cook until the onions turn translucent as well.
Once the beef starts sizzling, pour in the water(5 cups)stir and let the beef cook over low medium fire.
While the beef slow cooks, clean and cut the cabbage into thin slices(250g), the carrots(4 medium)and potatoes(4 large)into large cubes or wedges for the beef stew. set aside.
Continue to cook the beef over low-medium heat for another 30-40 minutes.
Once the water is reduced to half and the beef is slightly tender, add the root vegetables(carrots and potatoes)to the stew.
Add additional salt and pepper to season the stew, if you feel need additional water, add another two cups of water stir and continue to slow simmer.
Cook another for 30 minutes over low-fire or until the potatoes are halfway tender and then add the sliced cabbage.
Reduce the heat furthermore, cover and slow simmer.
Cook down the beef stew with cabbage for another 30-40 minutes or until the beef is tender and the stew thickens.
Taste and adjust the pepper and salt seasoning.
The beef stew takes a few hours to make(2-3 hours). when you are done you should have tender root vegetables and soft beef with pepper dominating the flavor.
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
MARINATING THE BEEF FOR THE STEW.
COOKING THE MEAT FOR THE BEEF STEW.
Made this recipe?
Serving Size: 1
Amount Per Serving: Calories: 936Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 171mgSodium: 337mgCarbohydrates: 76gFiber: 11gSugar: 11gProtein: 62g
It’s free and on the blog, for you to try anytime.
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.