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Beef and Cabbage Stew with Caraway Seeds
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 4 cups chopped green cabbage
  • 3 medium carrots, sliced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons caraway seeds
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions
 

  • Place the beef stew meat in a large skillet over medium heat and brown it on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the cabbage, carrots, onion, garlic, caraway seeds, salt, pepper, and bay leaves to the slow cooker.
  • Pour the beef broth over the ingredients and stir gently to combine everything.
  • Cover the slow cooker and cook on low for 8 hours until the beef is fork-tender.
  • Remove the bay leaves before serving.

Notes

Caraway seeds release more flavor when left whole, so there is no need to crush them. The cabbage softens but still keeps some texture after the long cook time. Leftovers reheat well on the stovetop with a splash of broth to loosen the mixture if it thickens in the fridge.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet