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Why You'll Love This one pot beef stew with cabbage potatoes and fresh rosemary
- Hearty and Comforting: This stew is the perfect remedy for a cold winter's night, with its rich, comforting flavors and satisfying textures.
- Easy to Make: Despite its impressive flavor profile, this recipe is surprisingly simple to prepare, with just a few ingredients and minimal prep work required.
- Customizable: Feel free to add your favorite vegetables, herbs, or spices to make this recipe your own - the possibilities are endless!
- One Pot Wonder: This recipe is a true one-pot wonder, with everything cooked together in a single vessel for minimal cleanup and maximum flavor.
- Affordable: This recipe is a budget-friendly option for a weeknight dinner, with affordable ingredients and minimal waste.
- Freezer-Friendly: This stew freezes beautifully, making it a great option for meal prep or future meals.
- Nourishing: This recipe is packed with nutritious ingredients, including lean beef, fiber-rich cabbage, and antioxidant-rich rosemary.
- Impressive: This stew is sure to impress your family and friends with its rich, complex flavors and hearty portions.
Ingredient Breakdown
The key ingredients in this recipe are the beef, cabbage, potatoes, and rosemary. The beef provides a rich, meaty flavor and tender texture, while the cabbage adds a nice crunch and a touch of bitterness to balance out the sweetness of the potatoes. The rosemary, with its piney, herbaceous flavor, ties everything together and adds a fragrant aroma to the dish. When selecting these ingredients, look for high-quality options that are fresh and flavorful. Choose a cut of beef that is suitable for slow-cooking, such as chuck or brisket, and opt for firm, dense potatoes that will hold their shape during cooking. Fresh rosemary is essential for this recipe, as it provides a more vibrant flavor than dried rosemary. If you can't find fresh rosemary, you can substitute with dried rosemary or other herbs like thyme or parsley.
How to Make one pot beef stew with cabbage potatoes and fresh rosemary
Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat until it shimmers.
Add the beef to the pot and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
Reduce the heat to medium and add the onions to the pot. Cook until they are softened and translucent, about 5 minutes.
Add the cabbage and potatoes to the pot, stirring to combine with the onions. Cook for 5 minutes, or until the cabbage is slightly wilted.
Add the broth, browned beef, and rosemary to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional rosemary if desired.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose the best beef, cabbage, potatoes, and rosemary you can find for the best results.
The cabbage and potatoes should be cooked until they are tender, but still retain some crunch. Overcooking can make them mushy and unappetizing.
After the stew has finished cooking, let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to relax, making it more tender and juicy.
While the recipe calls for rosemary, you can also experiment with other herbs and spices to find the combination that you like best. Try adding a pinch of thyme, a sprinkle of paprika, or a few grinds of black pepper to see what you like.
A large Dutch oven or heavy pot with a tight-fitting lid is essential for cooking a hearty stew like this one. The pot should be large enough to hold all of the ingredients, with some room to spare for stirring and simmering.
While it's tempting to stir the stew constantly, this can actually prevent the meat from becoming tender. Stir the stew occasionally, but let it simmer undisturbed for long periods of time to allow the flavors to meld together.
A splash of vinegar or a squeeze of fresh lemon juice can add a bright, tangy flavor to the stew. Try adding a tablespoon or two of red wine vinegar or a squeeze of fresh lemon juice to see what you like.
A warm, crusty loaf of bread is the perfect accompaniment to a hearty stew like this one. Try serving the stew with a side of crusty bread, or use the bread to mop up the flavorful broth.
Common Mistakes to Avoid
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Overcooking the Beef:
Fix: Make sure to cook the beef until it is tender, but still retains some pink color in the center. Overcooking can make the beef tough and dry.
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Not Browning the Beef Properly:
Fix: Take the time to properly brown the beef on all sides, as this will add flavor and texture to the dish. Use a hot pan and don't stir the beef too much, allowing it to develop a nice crust.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid to cover the ingredients and allow for simmering. If the stew becomes too thick, add a little more broth or water to thin it out.
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Not Letting it Rest:
Fix: After the stew has finished cooking, let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to relax, making it more tender and juicy.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different herbs like thyme, parsley, or bay leaves to find the combination that you like best.
Add a splash of vinegar or a squeeze of fresh lemon juice to add a bright, tangy flavor to the stew.
Try using different types of potatoes like Yukon gold, red bliss, or sweet potatoes to find the one that you like best.
Add some umami flavor to the stew with a splash of soy sauce, a pinch of mushroom powder, or a few dried porcini mushrooms.
Turn the stew into a stew-er by adding some pearl barley, quinoa, or other grains to make it more filling and satisfying.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, add a little more broth or water to thin out the stew if it becomes too thick.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use a slow cooker?
Yes! You can make this recipe in a slow cooker. Brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use different types of meat?
Yes! You can use different types of meat like pork, lamb, or venison. Just adjust the cooking time and liquid accordingly.
Can I add other vegetables?
Yes! You can add other vegetables like carrots, parsnips, or turnips to the stew. Just adjust the cooking time and liquid accordingly.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free broth and check the ingredients of any store-bought spices or seasonings.
Can I freeze the leftovers?
Yes! You can freeze the leftovers for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, add a little more broth or water to thin out the stew if it becomes too thick.
How do I reheat the stew?
You can reheat the stew on the stovetop or in the microwave. When reheating, add a little more broth or water to thin out the stew if it becomes too thick. Reheat to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker. Brown the beef and cook the vegetables in a skillet, then transfer everything to the pressure cooker and cook for 30-40 minutes.
one pot beef stew with cabbage potatoes and fresh rosemary
Ingredients
- 1 pound beef stew meat
- 2 medium potatoes, peeled and cubed
- 1 head cabbage, shredded
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
Instructions
- Step 1: Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Step 2: Soften the onions. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is softened, about 5 minutes.
- Step 3: Add the garlic and rosemary. Add the minced garlic and chopped rosemary to the pot and cook for 1 minute, until fragrant.
- Step 4: Add the potatoes and cabbage. Add the cubed potatoes and shredded cabbage to the pot. Cook for 5 minutes, until they start to soften.
- Step 5: Add the beef broth and browned beef. Add the beef broth and browned beef back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes, or until the beef is tender.
- Step 6: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with additional rosemary if desired.
Recipe Notes
- You can also make this recipe in a slow cooker. Brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- If using frozen cabbage, thaw it first and squeeze out as much water as possible before adding it to the pot.
- You can substitute other herbs for the rosemary, such as thyme or parsley.
- This recipe makes 4-6 servings. You can easily double or triple the recipe if needed.
