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Traditional Irish Beef Stew with Cabbage and Thyme
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cubed
  • 3 cups chopped green cabbage
  • 2 carrots, sliced
  • 1 large onion, chopped
  • 4 cups beef broth
  • 6 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes, then transfer the meat to the slow cooker.
  • Add the potatoes, cabbage, carrots, and onion to the slow cooker with the beef.
  • Pour in the beef broth and add the salt and black pepper. Stir gently to combine.
  • Lay the thyme sprigs on top of the mixture.
  • Cover and cook on low for 7 to 8 hours, until the beef is fork-tender and the potatoes are soft.
  • Remove the thyme sprigs before serving.

Notes

For a thicker broth, mash a few potato cubes against the side of the pot with a spoon and stir them back in during the last 30 minutes. Leftovers keep well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the texture. If you prefer a milder herb flavor, use only four thyme sprigs instead of six.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Skillet