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 steamed in a rich tomato and bell pepper sauce inspired by Beef Stroganoff, it’s finished with soft chunks of potato and shredded cabbage for a hearty, wholesome touch.
Both satisfying and nutrient-rich, this rustic one-pot wonder is perfect for feeding a hungry family or meal-prepping for the week. Whether it’s a rainy day or a cozy dinner night, this stew brings comfort and flavor to every bite. If you love hearty comfort meals and beef recipes, be sure to explore more from our collection of the best beef recipes, including our Beef Casserole, another rich, wholesome dish packed with flavor and easy to make for the whole family.
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.
For another delicious way to use ground beef, try our Easy Ground Beef Pasta perfect for quick weeknight dinners.
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
Video
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
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.
- Looking for something with a lighter, Asian-inspired touch? You’ll love our Beef and Bok Choy Stir-Fry, which combines tender beef with crisp greens and a savory sauce.
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! Craving something fancy yet simple? Don’t miss our Beef Steak with Mushroom Sauce a restaurant-style dish you can make right at home.
Looking for something different? try our Garlic Butter Sautéed Cabbage
Frequently Asked Questions (FAQs)
1. Can I make this Cabbage, Potato & Beef Stew ahead of time?
Yes! This stew actually tastes even better the next day as the flavors continue to develop. Simply cool it completely, refrigerate in an airtight container, and reheat gently on the stove before serving.
2. What kind of beef works best for this stew?
Use beef chuck, brisket, or stew meat they become tender and flavorful when simmered slowly. Avoid lean cuts, as they can turn tough during cooking.
3. Can I cook this recipe in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, brown the beef and onions first, then cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function for browning, then pressure-cook for 25 minutes before adding cabbage at the end.
4. Can I make this stew vegetarian or vegan?
Yes, you can substitute the beef with mushrooms or lentils and use vegetable broth powder instead of beef broth. The result will still be hearty and flavorful.
5. How do I thicken the stew if it’s too watery?
Let it simmer uncovered for a few minutes to reduce the liquid naturally, or stir in a teaspoon of flour or cornstarch mixed with a little water.
