Name: Delicious Garlic and Herb Beef Stew With Cabbage and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1.5 kg beef chuck, cut into 2‑inch cubes; 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 carrots, peeled and sliced into 1/2‑inch rounds; ½ head green cabbage, coarsely shredded (≈400 g); 2 celery stalks, sliced; 2 tbsp tomato paste; 4 cups low‑sodium beef broth; 1 cup red wine (optional); 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish)

Prep Time

20 min

Cook Time

90 min

Servings

Why You'll Love This Recipe

✓ Hearty & Comforting: A rich broth infused with garlic, herbs, and tender beef makes this stew the perfect cozy dinner for chilly evenings.

✓ One‑Pot Simplicity: All ingredients cook together, so cleanup is minimal and flavors meld beautifully without juggling multiple pans.

✓ Nutrient‑Rich Veggies: Cabbage and carrots add fiber, vitamins, and a subtle sweetness that balances the savory beef.

This Garlic and Herb Beef Stew is the ultimate weeknight winner. Tender chunks of beef simmered with aromatic garlic, fresh thyme, and rosemary create a broth that’s both robust and comforting. Adding shredded cabbage and sweet carrots not only stretches the dish but also introduces a pleasant texture contrast. The result is a wholesome, flavorful stew that feels like a warm hug on a cold night, yet it’s quick enough to prepare after a busy day.

4 cloves garlic, minced Adds aromatic depth; can increase to 6 cloves.

2 tbsp fresh thyme leaves Fresh herbs give brighter flavor than dried.

1 tbsp fresh rosemary, minced Use sparingly; it can dominate the broth.

4 cups beef broth (low‑sodium) Enhances richness; water can substitute.

2 cups shredded green cabbage Adds fiber and a gentle sweetness.

3 medium carrots, sliced diagonally Provides natural sweetness and color.

1 tbsp tomato paste Adds depth and a subtle umami note.

2 tbsp olive oil For browning the beef; can substitute with butter.

Salt and freshly ground black pepper Season to taste at the end of cooking.

Instructions

Brown the Beef

Heat olive oil in a large pot over medium‑high heat. Pat beef cubes dry, season with salt and pepper, then sear in batches until all sides are deep brown, about 3‑4 minutes per batch. Remove and set aside.

Pro Tip: Do not overcrowd the pot; crowding steams the meat instead of browning.

Sauté Aromatics

Reduce heat to medium. Add minced garlic to the same pot; stir for 30 seconds until fragrant. Sprinkle thyme and rosemary, cooking for another minute to release their oils.

Pro Tip: Watch the garlic closely—burnt garlic turns bitter.

Deglaze & Add Liquid

Stir in tomato paste, scraping the browned bits from the bottom. Pour in beef broth, stirring to combine. Return the seared beef to the pot, ensuring it’s submerged.

Pro Tip: A splash of red wine adds extra depth, if desired.

Simmer the Stew

Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for 60 minutes, stirring occasionally. The beef should become fork‑tender.

Pro Tip: Skim any foam that rises to keep the broth clear.

Add Veggies & Finish

Stir in carrots and cabbage, then continue to simmer uncovered for another 20 minutes, or until vegetables are tender. Adjust seasoning with salt and pepper, then serve hot.

Pro Tip: For a thicker broth, mash a few carrots before serving.

Expert Tips

Tip #1: Pat Beef Dry

Moisture on the meat creates steam, preventing a proper sear. Pat cubes with paper towels before browning for maximum flavor.

Tip #2: Use Low Heat for Simmer

A gentle simmer keeps the meat tender and prevents the broth from becoming cloudy or greasy.

Tip #3: Finish with Fresh Herbs

Add a sprinkle of fresh parsley or extra thyme just before serving for a bright, aromatic lift.

Storage & Variations

Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. Freeze portions for up to 3 months. For a twist, swap cabbage for sliced potatoes, or stir in a handful of cooked barley for extra heartiness.

Nutrition

Per serving

Calories

420 kcal

Protein

28 g

Carbs

22 g

Fat

18 g

Frequently Asked Questions

Yes. After browning the beef, transfer everything to a slow cooker. Cook on low for 6‑8 hours or high for 3‑4 hours. Add cabbage and carrots during the last hour to keep them from over‑cooking.

The recipe is naturally gluten‑free. Just ensure your broth and tomato paste are labeled gluten‑free, and avoid using any thickening agents that contain wheat.

Absolutely. Rinse and add a can of drained white beans during the final 15 minutes of cooking. They absorb flavor without becoming mushy.