Old-Fashioned Beef and Cabbage Stew with Potatoes and Carrots

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, sliced into 1/2-inch coins
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 6 cups (1.4 L) low-sodium beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp sweet paprika
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 small green cabbage (about 1 1/2 lb / 680 g), cored and cut into 1 1/2-inch pieces
• 2 tsp apple cider vinegar
• 1 tbsp unsalted butter (optional)
• 1/4 cup chopped fresh parsley

Do This

• 1) Toss beef with salt, pepper, and flour; sear in oil in a Dutch oven.
• 2) Sauté onion and carrots; add garlic and tomato paste.
• 3) Stir in Worcestershire, broth, bay leaves, and dried herbs; simmer covered 75 minutes.
• 4) Add potatoes; simmer 25 minutes.
• 5) Add cabbage; simmer 20 minutes until tender.
• 6) Finish with vinegar, butter (optional), and parsley; adjust salt and pepper.

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Why You’ll Love This Recipe

• Old-fashioned comfort: Simple ingredients simmer into a cozy, savory broth.
• One-pot dinner: Beef, veggies, and potatoes cook together with minimal fuss.
• Tender beef chunks: Slow simmering turns chuck roast buttery and rich.
• Even better tomorrow: The flavors deepen after a night in the fridge.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 garlic cloves, 1 small green cabbage, 1 1/2 lb Yukon Gold potatoes, fresh parsley
• Dairy: unsalted butter (optional)
• Pantry: olive oil, all-purpose flour, tomato paste, Worcestershire sauce, low-sodium beef broth, bay leaves, dried thyme, dried rosemary, sweet paprika, apple cider vinegar, kosher salt, black pepper

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp all-purpose flour

Stew base

• 2 tbsp olive oil
• 1 large yellow onion, chopped (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch coins (about 1 1/2 cups)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 6 cups (1.4 L) low-sodium beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp sweet paprika

Vegetables and finishing

• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled (optional) and cut into 1 1/2-inch chunks
• 1 small green cabbage (about 1 1/2 lb / 680 g), cored and cut into 1 1/2-inch pieces
• 2 tsp apple cider vinegar (for brightness at the end)
• 1 tbsp unsalted butter (optional, for richness)
• 1/4 cup chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the ingredients

Cut the beef into 1 1/2-inch cubes. Chop the onion, slice the carrots, mince the garlic, and cut the potatoes into 1 1/2-inch chunks. Core the cabbage and cut it into bite-size 1 1/2-inch pieces.

This goes faster if you keep the cuts fairly chunky; stew tastes best when the vegetables hold their shape.

Step 2: Season and lightly flour the beef

In a large bowl, toss the beef with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp flour until evenly coated.

The flour is a small step that pays off: it helps the beef brown a bit better and gives the broth a lightly thickened, old-fashioned stew feel.

Step 3: Brown the beef in a Dutch oven

Heat a 6-quart Dutch oven (or other heavy pot) over medium-high heat for 2 minutes. Add 2 tbsp olive oil. When the oil shimmers, add the beef in a single layer (work in 2 batches if needed so it doesn’t steam).

Sear for 3–4 minutes per side until deeply browned. Transfer browned beef to a plate and repeat with the remaining beef if necessary.

Step 4: Sauté the aromatics and build the base

Reduce heat to medium. Add the chopped onion and carrots to the pot. Cook, stirring and scraping up browned bits, for 6–8 minutes until the onion is softened.

Add the minced garlic and cook for 30 seconds. Stir in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor (it should darken slightly).

Step 5: Add broth and herbs, then simmer the beef until tender

Stir in 1 tbsp Worcestershire sauce, then pour in 6 cups beef broth. Add the browned beef (and any juices on the plate), 2 bay leaves, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp sweet paprika.

Bring to a gentle boil over high heat, then immediately reduce to low so the stew holds a steady, gentle simmer. Cover and simmer for 75 minutes, stirring once or twice.

You’re looking for beef that’s starting to turn tender but isn’t falling apart yet.

Step 6: Add potatoes, then simmer until nearly done

Add the potato chunks, stir, cover, and simmer on low for 25 minutes, or until the potatoes are almost tender when pierced with a fork.

If the stew ever looks like it’s simmering too hard, turn the heat down. A gentle simmer makes the beef tender and keeps the vegetables from breaking down.

Step 7: Add cabbage and finish the stew

Stir in the cabbage (it may look like a lot at first; it will wilt). Cover and simmer for 20 minutes, stirring once halfway through, until the cabbage is tender and the beef is very tender.

Turn off the heat. Stir in 2 tsp apple cider vinegar and 1 tbsp unsalted butter (optional). Taste and adjust with additional salt and pepper as needed. Stir in 1/4 cup chopped parsley right before serving.

Pro Tips

• Don’t rush the simmer: Keep it low and gentle. A hard boil can make beef tough and crumbly.
• Brown in batches: Crowding the pot causes steaming instead of searing, and you’ll lose that deep, beefy flavor.
• Cut vegetables on the larger side: Bigger chunks hold up through the long cook and give a hearty, rustic look.
• Brighten at the end: The exact 2 tsp vinegar doesn’t make it taste sour; it makes everything taste more like itself.
• Skim if needed: If there’s excess fat on top near the end, skim with a spoon for a cleaner-tasting broth.

Variations

• Irish-style twist: Replace 2 cups (475 ml) of the broth with 2 cups (475 ml) stout. Add it when you add the broth.
• More herb-forward: Add 1 tsp caraway seeds with the dried herbs for a classic cabbage-friendly flavor.
• Slow cooker method: Brown the beef and sauté onion/carrots/garlic/tomato paste on the stovetop, then transfer to a slow cooker with broth, herbs, potatoes, and cabbage. Cook on LOW for 8 hours or HIGH for 5 hours. Finish with vinegar, butter (optional), and parsley.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, 10–15 minutes, stirring occasionally, until it reaches a full simmer.

For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The potatoes may soften slightly after freezing, but the flavor stays excellent.

Make-ahead tip: This stew tastes even better the next day. If you can, cook it a day early and reheat before serving.

Nutrition (per serving)

Approximate, per 1/6 of recipe: 520 calories, 42 g protein, 20 g fat, 45 g carbohydrates, 7 g fiber, 980 mg sodium.