Go Back
Beef and Lentil Stew with Cabbage and Caraway Seeds
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 4 cups shredded green cabbage
  • 1 cup brown lentils, rinsed
  • 1 teaspoon caraway seeds
  • 4 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
  • Add the diced onion, minced garlic, and sliced carrots. Cook for 3 minutes until the onion starts to soften.
  • Stir in the shredded cabbage, rinsed lentils, and caraway seeds. Cook for 2 minutes to let the cabbage begin to wilt.
  • Pour in the beef broth and diced tomatoes. Add the salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the lentils and beef are tender.

Notes

Simmer the stew uncovered for the last 10 minutes if you want a thicker broth. The caraway seeds release more flavor when added early with the vegetables, so avoid skipping that step. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Use green cabbage rather than red to keep the color light.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife