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Hearty Cabbage and Caraway Beef Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cubed
  • 1 medium onion, chopped
  • 3 carrots, peeled and sliced
  • 4 cups shredded green cabbage
  • 2 teaspoons caraway seeds
  • 3 medium potatoes, cubed
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions
 

  • Heat a large skillet over medium-high heat and brown the beef cubes in batches until they have color on all sides. Transfer the browned beef to the slow cooker.
  • Add the chopped onion, sliced carrots, shredded cabbage, and cubed potatoes to the slow cooker.
  • Sprinkle the caraway seeds, minced garlic, salt, and black pepper over the ingredients. Place the bay leaves on top.
  • Stir the tomato paste into the beef broth until smooth, then pour the mixture into the slow cooker.
  • Cover and cook on low for 8 hours, until the beef is tender and the vegetables are soft.
  • Remove the bay leaves before serving.

Notes

Stir the cabbage in during the last two hours of cooking if you prefer it to hold more texture. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce. Caraway flavor becomes stronger the next day, so taste before adding extra seasoning when reheating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet