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Caraway Cabbage Beef Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 6 cups chopped green cabbage
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons caraway seeds
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

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 diced onion, minced garlic, caraway seeds, tomato paste, salt, and black pepper.
  • Pour in the beef broth and stir everything together until the tomato paste is mostly dissolved.
  • Add the chopped cabbage on top and press it down gently so it fits in the liquid.
  • Cover and cook on low for 8 hours, until the beef is fork-tender and the cabbage has softened.
  • Stir the stew once more before serving to distribute the flavors.

Notes

Brown the beef first for better flavor, and avoid lifting the lid during cooking so the cabbage stays tender without turning watery. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of extra broth if needed.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet