This beef and cabbage stew has a different flavor than our other beef stews. Cabbage is really healthy and delicious--it adds a whole different side to beef stew! Sometimes I like to add a bit of sauerkraut on the top of this stew to garnish it as well--the probiotics and enzymes really help with digestion and add a punch to this comforting, hearty dish.
As always, beef stew made in clay is really the best beef stew ever. Good housekeeping even rated VitaClay the best at making beef stew! You will be hooked once you try this delicious, traditional, easy-to-prepare dish in VitaClay!
1 1/2 pounds beef stew meat, cut into 1-inch pieces
5-10 cups beef broth (depending on size of cooker and how "soupy" you want it)
1 large onion, chopped
1/4 teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
8 ounce tomato sauce
salt to taste
sauerkraut to garnish (optional)
sour cream to garnish (optional)
Brown and stir stew meat oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease (browning optional).
Transfer to VitaClay cooker pot (VM7900 or VF7700or VM7800). Pour beef broth over stew meat. Add onion, black pepper, and bay leaf; cover and set on “STEW” or “FAST” to cook for 2 hours until stew meat is very tender. During the last 40 minutes of cooking, add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender.
During the last 15-20 minutes, stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended.
Add sour cream and/or sauerkraut as garnish, if desired.