This warming cabbage, potato, and beef stew is the kind of meal that feels like a hug in a bowl. Made with tender beef cubes, rich tomato and bell pepper sauce, and finished with soft chunks of potato and shredded cabbage, it’s both satisfying and nutrient-rich. Whether it’s a rainy day or you’re simply craving something hearty, this rustic one-pot wonder is perfect for feeding a hungry family or meal-prepping for the week.
To make this Recipe you will need to have the following
Ingredients
- 2 tbsp cooking oil
- 1 medium onion, chopped
- 500 g beef, cubed
- 2 medium carrots, chopped
- 2 large potatoes, chopped
- 2 tbsp broth powder
- 1 tbsp smoked paprika
- 1/2 tsp chili powder (optional)
- 3 medium tomatoes, blended
- 1 medium red bell pepper, blended
- 3 cups chopped cabbage
- 2 cups water
- Salt and pepper, to taste
Instructions
- Heat oil in a large skillet or pot over medium heat. Add the chopped onions and sauté for 2–3 minutes or until golden brown and fragrant.
- Add the cubed beef, and cook until browned on all sides. This step helps build a rich, meaty flavor base.
- Toss in the carrots and potatoes, stirring to coat everything in the beef juices and oil.
- Sprinkle in the broth powder, smoked paprika, chili powder (if using), salt, and pepper. Stir to mix well.
- Pour in the blended tomatoes and red bell pepper. Mix thoroughly, then reduce the heat to medium and let it simmer for about 8–10 minutes until most of the liquid has reduced. This creates a thick, flavorful sauce base.
- Add 2 cups of water, stir, and cover the pot. Let the stew simmer for 20 minutes or until the potatoes and carrots are just tender.
- Once the root veggies are cooked, add the chopped cabbage on top. Cover again and cook for an additional 5 minutes, just until the cabbage softens but remains vibrant.
- Taste and adjust seasoning, then garnish with freshly chopped cilantro if desired.
- Serve hot, ideally with warm bread, rice, or on its own as a satisfying meal.
Cooking Tips
- Beef chuck or stew meat works best for tenderness.
- Don’t skip browning the beef as it adds deep flavour.
- The cabbage should go in last to avoid overcooking and becoming soggy.
How to Store This Cabbage, Potato & Beef Stew
Let the stew cool completely before transferring it to an airtight container. Then, store it in the fridge for up to 4 days or freeze it for up to 2 months.
Our stew is cozy, deeply flavorful, and satisfying without being complicated. If you enjoyed this hearty one-pot meal, share it with friends or bookmark it for your next family dinner night. Let us know in the comments how it turned out — and don’t forget to try it with some crusty bread or steamed rice to bring out the best taste!
How to Make the Best Cabbage, Potato & Beef Stew – Hearty, Comforting, and Easy
Ingredients
- 2 tbsp cooking oil
- 1 medium onion chopped
- 500 g cubed beef
- 2 medium carrots chopped
- 2 large potatoes chopped
- 2 tbsp broth powder
- 1 tbsp smoked paprika
- 3 medium tomatoes blended
- 1 medium red bell pepper blended
- 3 cups chopped cabbage
- 2 cups water
- salt and pepper to taste
Instructions
- Heat cooking oil in a skillet
- Add the chopped onions and cook until golden brown
- Add the beef cubes and sauté until browned
- Add the chopped potatoes and carrots
- Stir to mix well, then add broth powder, paprika, chilli (if using) salt and pepper
- Stir to combine, then add the blended tomato and red bell pepper
- Turn the heat to medium and cook until the tomato liquid evaporates
- Add the water, cover and simmer for 20 minutes or until potatoes are tender but not too soft
- Add the cabbage and cover for 5 minutes or until cooked
- Garnish with cilantro and serve hot
