Marolles-Style Beef Stew with Potatoes and Cabbage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, rustic stew inspired by the folksy flavors of the Marolles district, perfect with crusty bread. This belgian-inspired soups ready in about 150 minutes pairs beef chuck, potatoes, head cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck
• 2 lbs potatoes
• 1 head cabbage
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 4 cups beef broth
• 1/2 cup red wine
• 1 tsp thyme
• 2 bay leaves
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck, cut into 1-inch cubes, and sear for 5-6 minutes per side until browned. Remove and set aside.
2. Step 2: In the same pot, add 1 medium onion, diced, 2 carrots, sliced, and 2 celery stalks, diced. Sauté for 5 minutes until softened.
3. Step 3: Add 1 head cabbage, thinly sliced, and cook for 2 minutes until slightly wilted. Return the beef to the pot and stir to combine.
4. Step 4: Pour in 4 cups beef broth and 1/2 cup red wine, then add 1 tsp thyme, 2 bay leaves, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
5. Step 5: Add 2 lbs potatoes, peeled and cubed, and cook for 20-25 minutes until tender. Season with pepper and additional thyme if desired.
6. Step 6: Serve hot, garnished with chopped parsley and a dollop of crème fraîche.