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.

Cuisine: Irish

Category: Beef

Prep: 20 minutes. Cook: 150 minutes.

Serves 6.

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

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.
2. Step 2: Season 1.5 lbs cubed beef chuck roast with salt and pepper, then sear 3-4 minutes per side until browned.
3. Step 3: Remove beef and set aside. Add 1 diced onion to the pot and cook 3 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 1 tablespoon tomato paste, cooking 1 minute until fragrant.
5. 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.
6. Step 6: Bring to a simmer, cover, and reduce heat to low.
7. Step 7: Simmer 150-180 minutes until beef is fork-tender and vegetables are cooked through, stirring occasionally.
8. Step 8: Remove bay leaf and adjust seasoning with salt and pepper.