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Beef Cabbage Stew with Paprika
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound beef stew meat
  • 4 cups chopped cabbage
  • 2 teaspoons paprika
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in a large skillet over medium heat and cook until browned on all sides. Transfer the meat to the slow cooker.
  • Add the chopped cabbage, onion, carrots, potatoes, diced tomatoes, beef broth, minced garlic, paprika, salt, and black pepper to the slow cooker.
  • Stir the ingredients to combine them evenly.
  • Cover and cook on low for 8 hours or until the beef is tender and the vegetables are soft.
  • Stir once more before serving to blend the flavors.

Notes

The cabbage releases moisture during cooking, so check the broth level halfway through and add a splash more if it looks too thick. Leftovers keep well in the fridge for up to three days and taste even better the next day once the flavors have settled.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet