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Beef Stew with Cabbage and Carrots in Crockpot
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cut into chunks
  • 4 medium potatoes, cut into large chunks
  • 2 cups cabbage, chopped
  • 3 carrots, sliced into rounds
  • 1 onion, diced
  • 3 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the beef stew meat to the bottom of the crockpot.
  • Layer the potato chunks, sliced carrots, chopped cabbage, and diced onion on top of the beef.
  • Sprinkle the minced garlic, thyme, salt, and black pepper over the vegetables.
  • Pour the beef broth evenly across the ingredients.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the potatoes are soft but still hold their shape.
  • Stir gently once before serving to distribute the broth.

Notes

If the cabbage seems too soft near the end of cooking, add it in the last two hours to keep more texture. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency. Skip the thyme if you prefer a simpler beef and vegetable taste.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife