Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This easy batch cooked cabbage and beef stew with roasted potatoes
- Hearty and Comforting: This stew is the perfect remedy for a chilly day, with tender beef, sweet cabbage, and crispy potatoes that will leave you feeling full and satisfied.
- Easy to Make: Despite its rich flavors, this stew is surprisingly easy to prepare, with a simple ingredient list and straightforward cooking instructions.
- Batch Cooking Friendly: This recipe is perfect for meal prepping or feeding a crowd, as it can be easily scaled up or down to suit your needs.
- Customizable: Feel free to get creative with this recipe, adding your favorite spices or ingredients to make it your own.
- Affordable: This stew is made with budget-friendly ingredients, making it a great option for a weeknight dinner or special occasion.
- Make-Ahead Friendly: This stew can be prepared up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prepping or stocking your freezer with healthy, delicious meals.
- Nutritious: This stew is packed with vitamins, minerals, and antioxidants from the cabbage, potatoes, and beef, making it a healthy and satisfying meal option.
Ingredient Breakdown
The key ingredients in this recipe are the beef, cabbage, potatoes, onions, garlic, and beef broth. The beef provides a rich, meaty flavor, while the cabbage adds a sweet and slightly crunchy texture. The potatoes add a satisfying heft to the stew, while the onions and garlic provide a depth of flavor. The beef broth helps to bring all the ingredients together, adding a savory and slightly salty flavor to the stew. When selecting these ingredients, be sure to choose high-quality options, such as grass-fed beef and fresh, crisp cabbage. You can also customize this recipe to your tastes by adding your favorite spices or ingredients.
How to Make easy batch cooked cabbage and beef stew with roasted potatoes
Preheat your oven to 400°F (200°C). This will help to roast the potatoes to perfection.
Cut the potatoes into 1-inch (2.5 cm) cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until golden brown.
Heat a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
Reduce the heat to medium and add the onions and garlic to the pot. Cook until the onions are translucent, about 5 minutes.
Add the cabbage and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the cabbage is tender.
Add the browned beef and roasted potatoes to the pot. Simmer for an additional 5-10 minutes, or until the beef is cooked to your desired level of doneness.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs or a dollop of sour cream, if desired.
Let the stew cool, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat and serve as desired.
Tips for Perfect Results
Choose fresh, crisp cabbage and high-quality beef for the best flavor and texture.
Cook the cabbage until it's tender, but still crisp. Overcooking can make it mushy and unappetizing.
Onions, garlic, and other aromatics add a depth of flavor to the stew. Don't skip them!
Choose a cut of beef that's suitable for slow cooking, such as chuck or brisket. This will ensure tender, fall-apart results.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to relax, making it more tender and juicy.
Feel free to add your favorite spices or herbs to the stew to give it a unique flavor. Some options include paprika, thyme, or rosemary.
Serve the stew with a side of crusty bread or over mashed potatoes for a filling and satisfying meal.
Make a big batch of the stew and portion it out into individual containers for a quick and easy meal prep option.
Common Mistakes to Avoid
-
Overcooking the Beef:
Fix: Cook the beef until it's tender, but still juicy. Overcooking can make it dry and tough.
-
Not Browning the Beef Properly:
Fix: Take the time to properly brown the beef on all sides. This will add a rich, caramelized flavor to the stew.
-
Not Using Enough Liquid:
Fix: Use enough beef broth to cover the ingredients and allow for a rich, saucy stew. You can always add more broth if needed, but it's harder to remove excess liquid.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to relax, making it more tender and juicy.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different cuts of beef, such as short ribs or flank steak, for a unique texture and flavor.
Add some mushrooms, soy sauce, or miso paste to give the stew a rich, umami flavor.
Replace the beef with some sautéed vegetables, such as eggplant or zucchini, for a vegetarian version of the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool, then cover it with plastic wrap or aluminum foil and refrigerate. Reheat and serve as desired.
The stew can be frozen for up to 3 months. Let it cool, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. To reheat, simply thaw the stew overnight in the refrigerator, then reheat it on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes! This stew can be frozen for up to 3 months. Let it cool, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. To reheat, simply thaw the stew overnight in the refrigerator, then reheat it on the stovetop or in the microwave.
What type of beef should I use?
You can use any type of beef you like, but I recommend using a cut that's suitable for slow cooking, such as chuck or brisket. This will ensure tender, fall-apart results.
Can I add other ingredients to the stew?
Yes! Feel free to get creative and add your favorite ingredients to the stew. Some options include diced carrots, potatoes, or other root vegetables, as well as different types of protein, such as sausage or chicken.
How do I reheat the stew?
You can reheat the stew on the stovetop or in the microwave. If reheating on the stovetop, simply place the stew in a pot and heat it over medium heat, stirring occasionally, until it's hot and steaming. If reheating in the microwave, place the stew in a microwave-safe container and heat it on high for 2-3 minutes, or until it's hot and steaming.
Can I make this stew in a slow cooker?
Yes! You can make this stew in a slow cooker. Simply brown the beef and cook the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the stew is hot and steaming.
Is this stew gluten-free?
Yes! This stew is gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the ingredients of the beef broth and any other store-bought ingredients to ensure they are gluten-free.
easy batch cooked cabbage and beef stew with roasted potatoes
Ingredients
- 1 pound beef stew meat
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium cabbage, shredded
- 2 medium potatoes, peeled and cubed
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Prepare the potatoes. Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender.
- Step 3: Cook the beef. In a large Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the pot and set aside.
- Step 4: Soften the onion and garlic. Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 5: Add the cabbage and beef broth. Add the shredded cabbage, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
- Step 6: Simmer the stew. Return the beef to the pot and bring the stew to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the cabbage is tender.
- Step 7: Serve. Serve the stew hot, topped with the roasted potatoes.
Recipe Notes
- Storage tip: Cool the stew completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the beef for pork or lamb, if desired.
- Pro tip: Use a high-quality beef broth for the best flavor.
- Variation: Add other vegetables, such as carrots or celery, to the stew for added flavor and nutrition.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
