Slow-Cooked Beef and Cabbage Stew with Root Vegetables
A deeply flavorful stew where tender beef melds with earthy cabbage and root vegetables in a rich, savory broth. This irish-inspired beef ready in about 170 minutes pairs cubed beef chuck roast, tablespoons olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cubed beef chuck roast
- 2 tablespoons olive oil
- 1 large, diced onion
- 2, peeled and sliced 1/2-inch thick carrots
- 2, peeled and cut into 1-inch cubes potatoes
- 1/2 head, shredded cabbage
- 4 cloves, minced garlic
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.
- Step 2: Season 1.5 lbs cubed beef chuck roast with salt and pepper, then sear 3-4 minutes per side until browned.
- Step 3: Remove beef and set aside. Add 1 diced onion to the pot and cook 3 minutes until softened.
- Step 4: Stir in 4 minced garlic cloves and 1 tablespoon tomato paste, cooking 1 minute until fragrant.
- Step 5: Return beef to pot, then add 2 sliced carrots, 2 diced potatoes, 1/2 head shredded cabbage, 2 cups beef broth, 1 teaspoon dried thyme, and 1 bay leaf.
- Step 6: Bring to a simmer, cover, and reduce heat to low.
- Step 7: Simmer 150-180 minutes until beef is fork-tender and vegetables are cooked through, stirring occasionally.
- Step 8: Remove bay leaf and adjust seasoning with salt and pepper.
Frequently asked questions
How long does Slow-Cooked Beef and Cabbage Stew with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Cabbage Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Cabbage Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Cabbage Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Cabbage Stew with Root Vegetables?
Irish beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The beef fell apart perfectly. A new favorite.
- ★★★★★
This stew was a hit with the whole family! The cabbage and root vegetables were perfectly tender.
- ★★★★★
Loved it! So comforting on a cold day.
