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Beef and Cabbage Stew

August 22, 2017

Beef and Cabbage Stew


  • 1 1/2 pounds beef stew meat, cut into 1-inch pieces
  • 1 cube beef bouillon
  • 5 cups beef broth
  • 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


  1. Brown and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
  2. Transfer to VitaClay cooker pot (VM7900 or VF7700 or VM7800). Add beef bouillon into beef broth in a bowl until dissolved; pour 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.
  3. At 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.

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