Recipes

Hearty (Not) Beef & Cabbage Stew

Commonly, a stew is a combination of solid food ingredients that have been cooked in a liquid.

Hearty (Not) Beef & Cabbage Stew recipe is a bit of a twist on a traditional stew. No need to be weary because of the cabbage. The combination of flavor of this recipe was delicious and it was like a big hug that will comfort you during your cold days.

For my fellow stew purists, it is worth noting that the broth is thin, instead of being a gravy-like consistency to coat the veggies…

Hearty (Not) Beef & Cabbage Stew is a dish that is perfect for warming you up on cold days. At the same time, Hearty (Not) Beef & Cabbage Stew is a recipe that is easy to make!

(Not) Beef & Cabbage Stew

Nicole Kearsley
I like to make stew as an excuse to eat bread. This recipe embraces all the flavor of a meaty cabbage stew using plant-based ground and is a winner for vegans and omnis a like. My mom used to say let the Dutch oven tell you when your soup is ready. She was right; just simmer on low, covered until the aroma fills the house, then it's ready.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Main Course, Soup
Cuisine Asian, Vegan
Servings 8

Ingredients
  

  • 3-4 pieces Large Carrots sliced
  • 2 stalks Celery sliced
  • 1 piece Yellow Onion chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Caraway Seeds
  • 1/2 teaspoon Fennel Seeds
  • 1 teaspoon Thyme
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Dried Dill
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Tomato Paste
  • 2 cups Beef Flavored Vegetable Broth
  • 14 ounces Diced Tomatoes can
  • 6 cups Green Cabbage chopped
  • 12 pieces Potatoes
  • 1 piece Bay Leaf
  • 12-16 ounces Plant-Based Ground
  • 1 tablespoon Vegan Worcestershire

Instructions
 

  • In a large Dutch oven or stock pot over medium-high heat with 1Tbsp oil, Saute Carrots, celery, onions and garlic until onions softened approximately 5 minutes. Season well with salt and pepper.
  • Add caraway seeds, fennel seeds, thyme, mustard seeds, dried dill, salt, pepper and tomato paste and continue to cook to release aromatics, approximately 1 minute. Add broth and tomatoes; bring to a boil.
  • Once boiling, add cabbage, potatoes and bay leaf. Return to boil. Reduce heat to low, cover and simmer 25-30 minutes.
  • While stew is simmering, cook plant-based meat in a skillet until browned. Stir in vegan Worcestershire and cook for another minute.
  • When stew is ready, stir in plant-based meat and simmer 5 minutes.
  • Remove from heat and let stand 15 minutes before serving. Serve with bread…lots of bread.

Notes

NOTE: I cooked the plant-based meat separately then added it to the stew at the end.
NO RULES: I find the number of veggies in this soup to be just right for us. However, if you feel like it needs a little something else, you can always add more vegetables at the end.
CABBAGE: Adding the cabbage too soon will cause it to become too mushy and fall apart!
ADD MORE TEXTURE: Before adding the veggie stock to the pot I whisked in some whole wheat pastry flour. This way the stew naturally thickens as it cooks and no lumps are formed. If you prefer a thinner stew or want to make it gluten-free you can omit the flour.
STORAGE: The leftovers keep well in the fridge up to 4 days. They can also be frozen in lidded freezer proof containers or mason jars up to 4 months. Take care not to overfill the jars or containers and remember to thaw out in the fridge the night before reheating.
Keyword plant based, vegan
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