Beef, Cabbage & Potato Stew
A slightly brighter stew with beef, cabbage, carrots, onion, and potatoes. The cabbage melts into the broth and gives the stew a late-winter Minnesota feel using seasonal produce on hand.
Back to full listIngredients
- Beef Round Stew 1 lb $9.99
- Organic Green Cabbage 1/2 small head, chopped $1.99
- Organic Loose Carrots 3 medium, sliced $1.49
- Yellow Onion 1 medium, diced $1.49
- Yellow Potato 2 medium, cut in chunks $1.49
- Organic Garlic, 3 CT 2 cloves, minced $2.89
- Organic Dill Bunch 1 tbsp chopped $2.49
- Olive oil 1 tbsp pantry
- Tomato paste 1 tbsp pantry
- Beef broth or water 3 cups pantry
- Apple cider vinegar 1 tsp pantry
- Salt to taste pantry
- Black pepper to taste pantry
Instructions
- Season 1 lb beef round stew with salt and pepper.
- Heat 1 tbsp olive oil in a Dutch oven or soup pot over medium-high heat. Brown the beef well, then remove to a plate.
- Add diced onion and carrots; cook 4 minutes. Stir in garlic and tomato paste for 30 seconds.
- Return beef to the pot and add 3 cups broth or water. Bring to a boil, then lower to a simmer. Cover and cook 20 minutes.
- Add chopped cabbage and potato chunks. Simmer uncovered 15 to 20 minutes until the potatoes are tender and the cabbage is silky.
- Finish with 1 tsp apple cider vinegar and 1 tbsp chopped dill. Adjust seasoning and serve.
Cook time: 50 minutes
Estimated cost: $15-19
Health notes: Protein-rich and vegetable-forward, with extra fiber from cabbage and carrots.
Drink pairing: Cabernet Franc or Syrah