There’s nothing quite like coming home to a warm bowl of Slow Cooker Beef Stew with Cabbage, Carrots & Potatoes. This hearty, comforting meal features tender beef, soft potatoes, sweet carrots, and cabbage simmered slowly in a rich, savory broth.
The slow cooker does most of the work, allowing the flavors to blend together while the beef becomes deliciously tender. It’s an easy one-pot dinner for busy weekdays, chilly evenings, and family gatherings.
Serve it with crusty bread or enjoy it on its own for a satisfying, old-fashioned comfort meal.
Recipe overview
Prep time
20 minutes
Cook time
8–9 hours on LOW or 4–5 hours on HIGH
Total time
About 8 hours 20 minutes on LOW
Servings
6–8 people
Difficulty
Easy
Ingredients
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- ½ medium green cabbage, cut into chunky wedges
- 4 medium potatoes, peeled if desired and cut into chunks
- 4 medium carrots, peeled and sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups (960 ml) beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil, for browning the beef
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour, optional, for thickening
- 2 tablespoons cold water, optional, for thickening
- 2 tablespoons chopped fresh parsley, for garnish
Optional additions: 2 celery stalks, sliced, or 1 cup frozen peas added during the last 20–30 minutes.
Step-by-step instructions
Step 1: Prepare and brown the beef
Pat the beef dry with paper towels and season with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This step adds a deeper, richer flavor to the stew. Transfer the browned beef to your slow cooker.
Step 2: Add the potatoes, carrots, onion, and garlic
Add the potatoes, carrots, onion, and garlic around the beef. Stir the tomato paste and Worcestershire sauce into the beef broth, then pour the mixture into the slow cooker. Add the thyme, rosemary, and bay leaves.
Step 3: Slow-cook until the beef is tender
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are nearly cooked through. Slow cookers vary, so check the tenderness before adding the cabbage.
Step 4: Add the cabbage
Arrange the cabbage wedges on top of the stew. Cover and cook on HIGH for another 30–60 minutes, or until the cabbage is tender to your liking. If your slow cooker is already on HIGH, continue cooking until the cabbage softens. Avoid stirring too vigorously so the potatoes keep their shape.
Step 5: Thicken the broth if desired
If you prefer a thicker stew, mix the flour with the cold water in a small bowl until smooth. Stir it into the hot liquid in the slow cooker, cover, and cook on HIGH for another 15–20 minutes, or until the broth thickens. For a gluten-free option, use a suitable cornstarch slurry instead.
Step 6: Season and serve
Remove the bay leaves. Taste the broth and adjust the salt and pepper as needed. Sprinkle with fresh parsley and serve warm in deep bowls with crusty bread or dinner rolls.
Tips for the best slow cooker beef stew
- Choose beef chuck: It becomes tender and flavorful during long, slow cooking.
- Brown the beef first: This optional step creates extra depth of flavor.
- Cut vegetables evenly: Similar-sized pieces cook more consistently.
- Add cabbage later: Adding it toward the end helps prevent it from becoming overly soft.
- Keep the lid closed: Opening the slow cooker frequently releases heat and can extend cooking time.
- Adjust the broth: For a richer stew, replace up to 1 cup of broth with additional beef stock or add a little extra tomato paste.
What to serve with beef and cabbage stew
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This hearty stew is delicious on its own, but you can also serve it with:
- Crusty French bread for soaking up the broth
- Soft dinner rolls or homemade biscuits
- A simple green salad
- Steamed green beans
- Buttered egg noodles, if you want an extra-filling meal
Storage and reheating
- Refrigerator: Let the stew cool slightly and refrigerate in airtight containers within 2 hours. Enjoy within 3–4 days.
- Freezer: Freeze in individual portions for up to 3 months for best quality. Potatoes and cabbage may soften after thawing.
- Reheating: Warm on the stovetop over medium-low heat, stirring gently until thoroughly heated. Add a splash of broth or water if needed.
- Meal prep: Divide into individual portions for convenient lunches and dinners throughout the week.
Frequently asked questions
Can I put raw beef directly into the slow cooker?
Yes. You can skip browning the beef and add it directly to the slow cooker. Browning first, however, develops a deeper flavor.
Can I use red cabbage instead of green cabbage?
Yes. Red cabbage works, although it may change the color of the broth. Green cabbage gives the stew a more traditional appearance.
Why is my beef still tough?
The beef may need more cooking time. Continue cooking until it becomes fork-tender. Tougher cuts like chuck need sufficient time for their connective tissue to soften.
Can I make this stew without flour?
Absolutely. Leave out the flour for a thinner broth, or mash a few cooked potato pieces into the liquid to help thicken it naturally.
Can I add other vegetables?
Yes! Celery, parsnips, mushrooms, and peas all work well. Add delicate vegetables such as peas near the end of cooking.
Printable recipe card
Slow Cooker Beef Stew with Cabbage, Carrots & Potatoes
A hearty, comforting stew with tender beef, chunky potatoes, sweet carrots, and cabbage in a savory herb broth.
PREP
20 min
COOK
8–9 hrs LOW
SERVES
6–8
Ingredients
- 2 lb beef chuck, cubed
- ½ medium green cabbage, cut into wedges
- 4 medium potatoes, cubed
- 4 carrots, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons flour mixed with 2 tablespoons cold water, optional
- Fresh parsley, for garnish
Instructions
- Season the beef and brown it in olive oil in batches, if desired.
- Place the beef, potatoes, carrots, onion, and garlic in the slow cooker.
- Mix the broth with tomato paste and Worcestershire sauce. Pour over the ingredients and add the thyme, rosemary, and bay leaves.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the potatoes are nearly done.
- Add the cabbage and cook on HIGH for another 30–60 minutes, until tender.
- For a thicker stew, stir in the flour slurry and cook on HIGH for another 15–20 minutes.
- Remove the bay leaves, adjust the seasoning, garnish with parsley, and serve warm.
