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Beef Potato Stew with Cabbage and Caraway
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 1/2 small head green cabbage, thinly sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon caraway seeds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, tomato paste, caraway seeds, salt, and black pepper.
  • Pour in the beef broth and stir to combine everything evenly.
  • Add the cubed potatoes on top, then layer the sliced cabbage over the potatoes.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the potatoes are soft.
  • Stir the stew gently before serving to mix the cabbage throughout the broth.

Notes

For a thicker broth, mash a few potato cubes against the side of the slow cooker with a spoon near the end of cooking. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If you prefer a milder caraway flavor, start with half the amount and adjust after the first few hours.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board