Beef Cabbage Stew Recipe
Beef Cabbage Stew Recipe photo by Taste of Home
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Beef Cabbage Stew Recipe

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This is one of my favorite meals since I don't have to stand over the stove or dirty a lot of pots and pans to prepare it. With six in the family, we have enough dishes to wash after each meal!
TOTAL TIME: Prep: 5 min. Cook: 2 hours 5 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 2 hours 5 min.
MAKES: 6-8 servings


  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 beef bouillon cubes
  • 1 cup hot water
  • 1 large onion, chopped
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, sliced
  • 4 cups shredded cabbage
  • 1 carrot, sliced
  • 1 can (8 ounces) tomato sauce
  • Salt to taste

Nutritional Facts

1 cup: 194 calories, 6g fat (2g saturated fat), 53mg cholesterol, 402mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 19g protein.


  1. In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender.
  2. Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.
  3. Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf. Yield: 6-8 servings.
Originally published as Beef Cabbage Stew in Bountiful Harvest Cookbook 1994, p62

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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potpourri User ID: 3792407 20183
Reviewed Oct. 28, 2012

"How do they figure it only takes 5 minutes PREP? THAT IS RIDICULOUS! Barely time to even cut up the beef and get it in the pan."

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