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Why You'll Love This healthy slow cooker beef stew with potatoes and cabbage for cold days
- Easy to Make: This recipe is a breeze to prepare, with just a few simple steps and minimal ingredients.
- Healthy and Nutritious: This stew is packed with lean protein, complex carbohydrates, and plenty of vitamins and minerals from the vegetables.
- Customizable: Feel free to add your favorite vegetables or spices to make this recipe your own.
- Perfect for Meal Prep: This recipe makes a big batch of stew that can be refrigerated or frozen for later.
- Comforting and Delicious: The slow-cooked beef and vegetables are tender and flavorful, making this stew a true comfort food classic.
- Great for a Crowd: This recipe serves 6-8 people, making it perfect for a family dinner or a casual gathering with friends.
- No Special Equipment Needed: All you need is a slow cooker and a few basic kitchen tools to make this recipe.
- Affordable: This recipe uses affordable ingredients and makes a big batch of stew, making it a budget-friendly option for a weeknight dinner.
Ingredient Breakdown
The key ingredients in this recipe are the beef, potatoes, cabbage, and beef broth. The beef provides lean protein and rich flavor, while the potatoes add natural sweetness and creamy texture. The cabbage adds a nice crunch and a bit of freshness to the dish, and the beef broth brings everything together with its savory flavor. When selecting these ingredients, be sure to choose high-quality options - look for grass-fed beef, fresh cabbage, and low-sodium beef broth. You can also customize this recipe by adding your favorite vegetables or spices, such as carrots, celery, or thyme.
How to Make healthy slow cooker beef stew with potatoes and cabbage for cold days
Heat a large skillet over medium-high heat and add the beef. Cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they're softened and translucent, about 5 minutes.
Add the garlic, thyme, and rosemary to the skillet and cook for 1 minute, until fragrant.
Add the potatoes and cabbage to the slow cooker. You can add them on top of the beef or mix them in - whichever you prefer.
Pour the beef broth over the top of the potatoes and cabbage. Make sure that everything is covered with liquid.
Cover the slow cooker and cook the stew on low for 8-10 hours or on high for 4-6 hours.
Season the stew with salt and pepper to taste, then serve hot. You can garnish with fresh herbs or a dollop of sour cream, if desired.
Let the stew cool, then refrigerate or freeze it for later. Reheat it in the microwave or on the stovetop until hot and bubbly.
Tips for Perfect Results
Take the time to brown the beef properly, as this will add rich flavor to the stew. Don't rush this step!
Choose high-quality ingredients, such as grass-fed beef and fresh vegetables, to ensure the best flavor and texture.
The vegetables should be tender but still crisp. Avoid overcooking them, as this can make the stew mushy and unappetizing.
Let the stew rest for at least 10-15 minutes before serving. This will allow the flavors to meld together and the meat to become tender.
Feel free to experiment with different spices and seasonings to add your own unique twist to the recipe.
This recipe makes a big batch of stew that can be refrigerated or frozen for later. Perfect for meal prep or a quick weeknight dinner.
If you like a little heat in your stew, add some diced jalapenos or red pepper flakes to give it a spicy kick.
Garnish the stew with fresh herbs, such as parsley or thyme, to add a bright and fresh flavor.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef properly can result in a lack of flavor in the stew.
Fix: Take the time to brown the beef properly, as this will add rich flavor to the stew.
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Overcooking the Vegetables: Overcooking the vegetables can make the stew mushy and unappetizing.
Fix: Check the vegetables regularly and remove them from the stew when they're tender but still crisp.
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Not Seasoning the Stew: Failing to season the stew can result in a lack of flavor.
Fix: Season the stew with salt and pepper to taste, and add any additional seasonings or spices you like.
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Not Letting it Rest: Not letting the stew rest can result in a stew that's not as flavorful or tender as it could be.
Fix: Let the stew rest for at least 10-15 minutes before serving, to allow the flavors to meld together and the meat to become tender.
Variations & Substitutions
Add some sliced or diced carrots to the stew for added flavor and nutrition.
Try using different types of potatoes, such as sweet potatoes or Yukon golds, for a unique flavor and texture.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Use beef broth instead of stock for a richer, more flavorful stew.
Add some fresh herbs, such as parsley or thyme, to the stew for a bright and fresh flavor.
Use ground beef instead of chuck for a heartier, more filling 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 foodborne illness.
The stew can be refrigerated for up to 3-4 days. Let it cool to room temperature, then cover it and refrigerate. Reheat it in the microwave or on the stovetop until hot and bubbly.
The stew can be frozen for up to 3-4 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, then store it in the freezer. To reheat, thaw it overnight in the refrigerator, then reheat it in the microwave or on the stovetop until hot and bubbly.
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 use ground beef instead of chuck?
Yes, you can use ground beef instead of chuck. However, keep in mind that the flavor and texture may be slightly different. Ground beef can make the stew more dense and hearty, while chuck will give it a more tender and fall-apart texture.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as carrots, celery, or mushrooms. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Can I use beef broth instead of stock?
Yes, you can use beef broth instead of stock. However, keep in mind that beef broth can be more salty and flavorful than stock, so you may need to adjust the amount of salt and seasonings you add to the stew.
How do I reheat the stew?
You can reheat the stew in the microwave or on the stovetop. If reheating in the microwave, cover the stew with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes, or until hot and bubbly. If reheating on the stovetop, heat the stew over medium heat, stirring occasionally, until hot and bubbly.
Can I freeze the stew?
Yes, you can freeze the stew. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, then store it in the freezer. To reheat, thaw it overnight in the refrigerator, then reheat it in the microwave or on the stovetop until hot and bubbly.
How long does the stew last in the refrigerator?
The stew can last for up to 3-4 days in the refrigerator. Let it cool to room temperature, then cover it and refrigerate. Reheat it in the microwave or on the stovetop until hot and bubbly.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer on the stovetop or in the oven until the stew is hot and bubbly.
healthy slow cooker beef stew with potatoes and cabbage for cold days
Ingredients
- 1 pound beef stew meat
- 2 medium potatoes, peeled and cubed
- 1 medium head of cabbage, shredded
- 1 large onion, chopped
- 3 cloves garlic, minced
- 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: Prepare the Ingredients. Chop the onion, shred the cabbage, and peel and cube the potatoes. Mince the garlic and set aside.
- Step 2: Brown the Beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Cook the Vegetables. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the Cabbage and Potatoes. Add the shredded cabbage and cubed potatoes to the skillet. Cook until the cabbage is slightly wilted, about 5 minutes.
- Step 5: Add the Beef Broth and Tomato Paste. Add the beef broth and tomato paste to the skillet. Stir to combine and bring to a simmer.
- Step 6: Add the Browned Beef and Seasonings. Add the browned beef, thyme, salt, and pepper to the skillet. Stir to combine.
- Step 7: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 8: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and brown the beef up to a day in advance. Assemble and cook the stew on the day of serving.
- Substitution: Swap the beef for pork or lamb if desired. Use different seasonings, such as paprika or chili powder, for added flavor.
- Pro tip: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the stew during the last 30 minutes of cooking.
