Beef and Cabbage Stew


By Chef Amanda DeLaura

Want to eat cheap but healthy? This is for you. Cheap but still good, delicious and ridiculously nutrient-dense. Throw it in your crock pot or in your oven and cook on low for 3 to 5 hours. The longer it sits, the more tender the stew meat. Bon appétit!

Makes 6 servings


1/4 cup olive oil

1.5 to 2 lbs beef stew meat

1 chopped onion

3 chopped stalks of celery

2 chopped carrots

1/4 cup tomato paste

5 sliced cloves of garlic

4 cups broth

1 cup red wine

1 cup water

1 chopped cabbage, chopped into bite-sized square pieces

2 whole sticks fresh rosemary

2 bayleaves

1 Tbsp apple cider vinegar

minced fresh parsley or rosemary, optional for garnish


  1. Preheat oven to 325ºF. In a large stock pan, heat 2 Tbsp of olive oil over medium-high heat and place 1/2 of the stew meat into the pan. Season generously with fresh cracked black pepper and Real pink salt. Brown for 2 to 3 minutes, flip and continue to cook till browned on the other side. Remove from pan, place in a bowl, add remaining 2 Tbsp olive oil and repeat with remaining stew meat, removing all meat from pot when finished browning.
  2. Add the chopped onion, celery and carrots to the pot and season with 1/2 tsp pink salt. Once the onions are sweating, reduce the heat to medium-low and continue to cook for about 4 minutes. stirring occasionally. Add 1/4 cup tomato paste and stirring frequently cook for 60 seconds. Add the sliced garlic and cook till just fragrant, about 30 seconds. Pour the broth, wine, water and cabbage into the pot, give it a good stir with a decent wooden spoon, and return the browned beef to the pot. Stir once more and snuggle the rosemary and bayleaves into the pot, place the lid on top and bake for at least 3 hours and up to 6 (if you are going to keep the stew in the oven for over 5 hours, set your oven at 300ºF to ensure it does not dry out).

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