THE BEST TASTING, Delicious, Stewed, and Braised Beef with Cabbage! Easy Recipes How to Make #291

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still provides good flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can replace wine while adding depth.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Heat olive oil in a large pot over medium heat until shimmering.

Season beef chuck with salt and black pepper.

Brown beef in batches, about 5-7 minutes per side, until well-seared.

Remove beef and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables for 4-5 minutes until softened.

Stir in garlic and cook for 1 minute until fragrant.

Add tomato paste and cook for 2 minutes, stirring constantly.

Pour in red wine and scrape the bottom of the pot to deglaze.

Return the beef to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, cover, and reduce heat to low; braise for 2-3 hours until beef is tender.

Add cabbage and potatoes; stir to combine.

Cover and cook for an additional 30-40 minutes until cabbage is tender.

Remove bay leaves and thyme sprigs before serving.

Adjust seasoning with salt and pepper to taste.

Cooking Techniques

Spice Level: