Crockpot Cabbage & Beef Stew

Each and every bite I took of this stew felt so nourishing to my body. Despite it getting 80 degrees outside the day I made it, it felt so cozy and comforting. Not too mention, your home will smell wonderful for the rest of the day! This was my first time making beef stew and I must say I’m adding it to my list of go-to’s. I already sent the recipe to my family back nome begging them to make it and to send some snow my way.

Can we highlight cabbage for a minute? Such an underrated superfood. It’s packed with Vit. C, is known to help with inflammation, and it can actually play a role in your skin health

Some notes - you do not have to use both bone broth and vegetable broth. The bone broth I prefer to use, Bonafide Provisions, comes in a 24 oz. bag, so I wanted to add a little bit more broth to make it more soupy. I love how the flavors seeped together! I will continue to make it this way. You can use one or the other when it comes to the broths, just use the same amount of liquid. I personally do think that the bone broth contributed to the rich delicious flavor, and I enjoy the benefits of it as well.

Author: Leslie Bobo, RDN

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Crockpot Cabbage & Beef Stew

This soup is so nourishing! It has delicious flavors from carrots, cabbage, and of course the beef. It's the perfect meal to prepare in advance and reheat throughout the week!

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 1/2 yellow onion chopped fine
• 1 lb. grass fed stew meat
• 1 tbsp. olive oil
• 1/4 cup red wine
• 4 carrots chopped into slices
• 2 cups chopped green cabbage
• 1 15 ounce can crushed tomatoes
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• Salt and pepper
• Optional - fresh parsley for topping

Instructions

1. Heat the avocado oil in a skillet over medium heat. Add in the chopped onion and the stew meat. Let simmer a couple of minutes until the outsides of the meat just begin to brown. Add in the red wine and let it simmer in with the meat. Cook the meat about 8-10 more minutes until it is cooked through and then transfer it from the skillet to the crock pot.
2. Add in the carrots, cabbage, can of crushed tomatoes, garlic, broth, dried oregano and parsley, and some salt and pepper.
3. Mix everything up, place the lid on, and cook on high for 4 hours. I suggest shredding up the beef some but you can also leave it in larger pieces.
4. Top with fresh parsley, and serve with a slice of warm sourdough!

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