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Tag: stewing beef

  • Big-Batch Beef Stew with Cabbage and Potatoes

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    Beef and cabbage stew is an easy slow cooker recipe. Just add beef, chopped vegetables, and cabbage to a rich tomato broth in the Crockpot for the perfect make-ahead meal.

    taking a spoonfull of Slow Cooker Beef and Cabbage Stew out of the pot
    • Flavor: Delicious chunks of melt-in-your-mouth beef, potatoes, and sweet cabbage in a rich tomato-bouillon broth, packed with savory flavors you’ll crave.  
    • Skill Level: Since browning the beef is optional, this stew is very beginner-friendly. Simply chop everything, then add it to the slow cooker and let it cook.
    • Technique: Brown the beef for extra depth of flavor; however, the stew still tastes great even if you skip that step.
    • Serving Suggestions: Serve with traditional Irish soda bread with butter and a simple herbed carrot salad.  
    Ingredients to make Slow cooker beef and cabbage stew labeled: chuck roast, steak seasoning, olive oil, onion, potato, celery, carrots, cabbage, beef broth, tomatoes, bouillon cube, tomato paste, oregano, thyme, and salt & PepperIngredients to make Slow cooker beef and cabbage stew labeled: chuck roast, steak seasoning, olive oil, onion, potato, celery, carrots, cabbage, beef broth, tomatoes, bouillon cube, tomato paste, oregano, thyme, and salt & Pepper

    Ingredients You’ll Need:

    • Chuck Roast: Cut it into 1-inch cubes, or use stewing beef. Chuck has nice marbling for a juicy flavor that never misses. Stewing beef is a time saver, because it’s pre-cut.
    • Cabbage: Cut into 1-inch pieces, as they hold their texture but still cook down tender. Use the full 6 cups of cabbage, as it will cook down and shrink. Replace with a bag of coleslaw mix in a pinch.
    • Vegetables: Onion, potatoes, celery, and carrots bring old-world flavors and plenty of nutrition to the table. You’ll love the way they come together in the rich tomato-beef broth.
    • Broth/Stock: Use broth or stock according to your preference or what’s on hand; however, if you don’t have beef broth, it’s easy to make some using an extra bouillon cube.
    • Tomatoes: Crush whole tomatoes by hand or use diced with their juices for less mess. Tomato paste creates a rich broth that thickens nicely.
    cooking beed to make Slow Cooker Beef and Cabbage Stewcooking beed to make Slow Cooker Beef and Cabbage Stew
    adding ingredients together in slow cooker to make Slow Cooker Beef and Cabbage Stewadding ingredients together in slow cooker to make Slow Cooker Beef and Cabbage Stew
    Slow Cooker Beef and Cabbage Stew in the pot with a laddleSlow Cooker Beef and Cabbage Stew in the pot with a laddle

    Slow Cooker Game Plan

    1. Season and brown the beef in batches, or add it directly to the slow cooker.
    2. Hand-crush tomatoes into the pot and add all the remaining ingredients (full recipe below).
    3. Cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender.
    bowl of Slow Cooker Beef and Cabbage Stew with crock pot in the backgroundbowl of Slow Cooker Beef and Cabbage Stew with crock pot in the background
    • For quick prep, chop all your vegetables the night before, then throw everything into the pot in the morning. Set it and forget it, for a make-ahead win.
    • For a thick broth, make a cornstarch slurry. Mix two teaspoons with water and add it before serving, cooking the stew 20 minutes longer on high heat to thicken.
    • For potatoes that don’t “melt” into the stew, cut them into larger pieces.
    • Alternatively, potatoes can be cut into smaller chunks to help create a thicker broth.
    • If the stew tastes flat at the end, stir in a spoonful of tomato paste or a pinch more steak seasoning, then re-check salt.

    Meal Prep and Leftovers

    • Refrigerate leftovers in an airtight container for up to four days.
    • To freeze, transfer the stew into zippered freezer bags or individual “souper cubes” and store for up to three months.
    • Perfect for lunches or quick meals on the go, and tastes even better after the flavors blend! Reheat on the stovetop over medium-low (or microwave in bursts), adding a splash of broth if it thickens.

    Cabbage Comfort Classics

    Did you make this Beef and Cabbage Stew? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 5 hours

    Total Time 5 hours 10 minutes

    • Optional browning: Heat the olive oil in a large skillet over medium-high heat. Season the beef with 1 teaspoon steak seasoning. Add the beef in two batches and brown on all sides. Transfer to a 6-quart slow cooker.

    • Add the onions, potatoes, celery, carrots, and cabbage.

    • Add the tomatoes with their juices, breaking each up with your hands before adding to the slow cooker.

    • Add all remaining ingredients to the slow cooker and add the lid. The cabbage will be quite full but will shrink as it cooks.

    • Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until beef is tender and vegetables are cooked through.

    • Taste and season with additional salt and pepper if needed.

    To thicken the sauce, stir together the cornstarch and 2 teaspoons of water to make a slurry. Add it to the stew once it’s finished cooking, then cover and cook on high for about 20 minutes or until the sauce has thickened.

    Calories: 196 | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 564mg | Potassium: 669mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2731IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Slow Cooker Beef and Cabbage Stew in the pot and in a bowl with a titleSlow Cooker Beef and Cabbage Stew in the pot and in a bowl with a title
    rich and rustic Slow Cooker Beef and Cabbage Stew with writingrich and rustic Slow Cooker Beef and Cabbage Stew with writing
    hearty and savory Slow Cooker Beef and Cabbage Stew with writinghearty and savory Slow Cooker Beef and Cabbage Stew with writing
    bowl of Slow Cooker Beef and Cabbage Stew with writingbowl of Slow Cooker Beef and Cabbage Stew with writing
    Slow Cooker Beef and Cabbage Stew in pot with a ladle and a titleSlow Cooker Beef and Cabbage Stew in pot with a ladle and a title

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    Holly Nilsson

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  • Crock Pot Beef Stroganoff

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    Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.

    Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.

    a slow cooker filled with crock pot beef stroganoffa slow cooker filled with crock pot beef stroganoff

    This tried-and-true family favorite has been made, and loved, by thousands of readers.

    • This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.
    • The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.
    • Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.

    Ingredients for Crock Pot Stroganoff

    • Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
    • Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
    • Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
    • Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.

    Variations

    • Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
    • Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
    Crockpot beef stroganoff in a Crock-Pot with and without liquidCrockpot beef stroganoff in a Crock-Pot with and without liquid

    How to Make Beef Stroganoff in a Crock Pot

    1. Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
    2. Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
    3. Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
    • Cook on Low (preferred): 7 to 8 hours
    • Cook on High:  4 to 5 hours
    a plate of crock pot beef stroganoff with parsleya plate of crock pot beef stroganoff with parsley

    Serving Suggestions

    I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Cook Time 4 hours

    Total Time 4 hours 20 minutes

    • Cut the beef into 1-inch cubes and trim any fat.

    • Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.

    • Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.

    • Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

    • Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.

    • Stir in sour cream. Serve over egg noodles.

    Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Slow cooker beef stroganoff in a slow cooker with parsley and writingSlow cooker beef stroganoff in a slow cooker with parsley and writing
    Slow cooker beef stroganoff in a slow cooker with a titleSlow cooker beef stroganoff in a slow cooker with a title
    Slow cooker beef stroganoff in a slow cooker and on a plate with a titleSlow cooker beef stroganoff in a slow cooker and on a plate with a title

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    Holly Nilsson

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  • Weekly Meal Plan Oct 28, 2024

    Weekly Meal Plan Oct 28, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Weekly Meal Plan Oct 21, 2024

    Weekly Meal Plan Oct 21, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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