This Irish Beef and Cabbage Stew is the ultimate comfort food, simmering into a rich, hearty meal. It transforms humble ingredients into a deeply satisfying dish with tender beef and sweet cabbage. This classic Irish Beef and Cabbage Stew is a one-pot wonder perfect for chilly days.
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Why You’ll Love This Irish Beef and Cabbage Stew
- Ultimate comfort food: Deeply nourishing with rich broth and fall-apart tender beef.
- Forgiving & flexible: Easily adapt with swaps like turnip for parsnip.
- Fantastic leftovers: Flavors meld and improve overnight.
- One-pot wonder: Build everything in one pot for easy cleanup.
Ingredients & Tools
- 2 tbsp olive oil
- 1.5 kg beef chuck roast, cut into 2.5 cm cubes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 120 ml dry red wine (like a Cabernet Sauvignon)
- 1.5 litres beef stock
- 2 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 large parsnip, peeled and chopped
- 3 sprigs fresh thyme
- 2 dried bay leaves
- 1 small head green cabbage, cored and cut into wedges
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution).
Notes: The quality of your beef stock really makes a difference here, so if you can get a good, rich one, it’ll elevate the entire stew. And don’t skip searing the beef — it creates a beautiful fond at the bottom of the pot that is the foundation of your stew’s deep flavor.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is ideal because it’s marbled with fat that slowly renders down, making the meat incredibly tender during the long cooking process. Stewing beef from the supermarket often works, but chuck is the gold standard.
- Don’t rush the sear. When browning the beef, give it space! Crowding the pot will steam the meat instead of creating a proper, flavorful crust. Do it in batches if you need to.
- Why add the cabbage later? Cabbage can become mushy and overpowering if cooked for the entire time. Adding it in the last 30 minutes gives it just enough time to become tender and sweet without disintegrating.
- The wine is optional but recommended. The red wine adds a wonderful depth and acidity that balances the richness of the beef. If you prefer not to use it, you can simply deglaze the pot with a bit more beef stock.
How to Make Irish Beef and Cabbage Stew
Step 1: Pat your beef cubes completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef and sear until a deep brown crust forms on all sides, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, with all those lovely browned bits (the “fond”) still in there, add the chopped onion. Sauté for about 5 minutes until it becomes soft and translucent. You’ll notice the aroma changing… it’s wonderful. Add the minced garlic and cook for another minute until fragrant, stirring constantly so it doesn’t burn.
Step 3: Stir in the tomato paste and cook for about 2 minutes. This might seem like a small step, but it cooks out the raw taste and caramelizes the sugars, adding a rich, sweet undertone to your stew. You’ll see the color darken slightly.
Step 4: Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the browned bits from the bottom—that’s pure flavor! Let the wine bubble and reduce by about half, which should take 2-3 minutes. The sharp alcoholic smell will fade, leaving behind a concentrated, fruity base.
Step 5: Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock, ensuring the meat is just submerged. Add the thyme sprigs and bay leaves. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. You’re looking for a lazy bubble, not a rolling boil.
Step 6: After the initial simmer, add the chopped carrots, celery, and parsnip to the pot. Stir them in, re-cover, and continue to simmer for another 30 minutes. The vegetables will start to soften and absorb the savory broth.
Step 7: Now, it’s time for the cabbage. Nestle the cabbage wedges into the stew, pushing them down so they’re partially submerged. Cover and cook for the final 30 minutes. The cabbage will become tender and slightly sweet, but still hold its shape.
Step 8: Your stew is ready when the beef is fork-tender and practically falls apart when pressed. Discard the thyme sprigs and bay leaves. Taste the broth and adjust the seasoning with more salt and pepper if needed. Ladle the stew into deep bowls, garnish with a sprinkle of fresh parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze in airtight containers up to 3 months; thaw in fridge overnight.
- Reviving: Reheat gently on stovetop; add splash of broth if thickened.
Serving Suggestions
Complementary Dishes
- Irish Soda Bread — There’s nothing better than a thick, warm slice of soda bread slathered with butter for dipping into that rich, savory broth.
- Buttery Mashed Potatoes — For the ultimate comfort meal, serve a generous scoop of creamy mashed potatoes right in the middle of your bowl to soak up all the delicious stew.
- Simple Green Salad — A crisp salad with a sharp vinaigrette provides a refreshing, acidic contrast that cuts through the stew’s richness perfectly.
Drinks
- A Stout or Porter — The dark, roasted notes of a good stout mirror the deep flavors of the stew and create a classic, hearty pairing.
- Dry Hard Cider — The crisp, appley tang of a dry cider is fantastic for cleansing the palate between bites of the rich beef and vegetables.
- Full-Bodied Red Wine — A glass of the same Cabernet Sauvignon you used in the stew will complement the meal beautifully, echoing its own flavors.
Something Sweet
- Sticky Toffee Pudding — The warm, date-rich cake with a decadent toffee sauce is a classic British and Irish dessert that feels like a natural, indulgent follow-up.
- Apple Crumble — A simple, homely apple crumble with a crunchy oat topping and a dollop of cold custard or vanilla ice cream is pure comfort.
- Dark Chocolate Guinness Cake — For a real showstopper, a slice of moist, deep chocolate cake with cream cheese frosting celebrates the same culinary traditions.
Top Mistakes to Avoid
- Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will make the beef tough and chewy instead of tender, and it can cause the vegetables to break down into mush.
- Mistake: Skipping the sear on the beef. I’ve been tempted to skip this step to save time, and I always regret it. Searing creates complex, deep flavors through the Maillard reaction that you simply can’t get any other way.
- Mistake: Adding the cabbage too early. Cabbage has a high water content and can become unpleasantly soggy and sulfurous if it cooks for the full two hours. Adding it at the end preserves its texture and sweet flavor.
- Mistake: Not tasting before serving. Seasoning is layered in this recipe. The final taste after all the ingredients have melded is crucial. Always do a final salt and pepper check at the end.
Expert Tips
- Tip: For an even richer, thicker stew, you can toss your cubed beef in a couple of tablespoons of flour before searing. The flour will help thicken the broth as it cooks. Just be sure to shake off the excess.
- Tip: Make this a day ahead! Stews are famously better the next day. Let it cool completely, store it in the fridge overnight, and gently reheat it on the stove. The flavors will have deepened magnificently.
- Tip: If your stew is a bit too thin for your liking at the end, you can create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering stew. Let it cook for a few minutes to thicken.
- Tip: Don’t have fresh herbs? Dried thyme works in a pinch! Use about one teaspoon of dried thyme in place of the fresh sprigs. The flavor will be slightly more concentrated, so start with a little.
FAQs
Can I make this Irish Beef and Cabbage Stew in a slow cooker?
Absolutely! After searing the beef and sautéing the onions and garlic in a skillet, transfer everything (except the cabbage) to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Then, add the cabbage wedges in the last hour of cooking so they don’t get too soft. The long, slow heat is perfect for developing tender beef.
What can I use instead of red wine?
No problem at all. The wine primarily adds acidity and depth. You can simply replace it with an equal amount of additional beef stock. For a bit of tang, a tablespoon of red wine vinegar or even a splash of balsamic vinegar added with the stock can mimic that complexity.
How should I store and reheat leftovers?
Let the stew cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of water or stock as it thickens when chilled.
Can I freeze this stew?
Yes, it freezes beautifully! Cool it completely and transfer it to freezer-safe containers or heavy-duty bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the potatoes and carrots might be a little softer, but the flavor will still be fantastic.
My stew is a bit greasy. How can I fix it?
This can happen if your beef chuck was particularly fatty. The easiest fix is to chill the stew—the fat will rise to the top and solidify, making it easy to scoop off. If you need to fix it right away, you can gently skim the surface with a large spoon, or drag a slice of bread across the top to absorb the excess grease.
Irish Beef And Cabbage Stew
Make the best Irish Beef and Cabbage Stew with this easy one-pot recipe. Tender beef, sweet cabbage & rich broth create the ultimate comfort food. Get the recipe now!
Ingredients
For the Stew
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2 tbsp olive oil
-
1.5 kg beef chuck roast (cut into 2.5 cm cubes)
-
1 large yellow onion (chopped)
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3 cloves garlic (minced)
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3 tbsp tomato paste
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120 ml dry red wine (like a Cabernet Sauvignon)
-
1.5 litres beef stock
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2 large carrots (peeled and cut into chunks)
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2 stalks celery (chopped)
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1 large parsnip (peeled and chopped)
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3 sprigs fresh thyme
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2 dried bay leaves
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1 small head green cabbage (cored and cut into wedges)
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Salt and freshly ground black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat beef dry; season generously with salt and pepper. Heat olive oil over medium-high. Sear beef in batches 3–4 minutes per side until deeply browned. Transfer to a plate.01
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Reduce heat to medium. Add chopped onion to the same pot; sauté ~5 minutes until soft and translucent. Stir in minced garlic; cook 1 minute.02
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Add tomato paste; cook ~2 minutes, stirring, until darkened and caramelized.03
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Deglaze with red wine, scraping up fond. Simmer 2–3 minutes to reduce by about half.04
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Return beef (and juices) to pot. Add beef stock to just submerge, plus thyme sprigs and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer 1 hour 30 minutes (lazy bubble).05
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Stir in chopped carrots, celery, and parsnip. Cover and simmer 30 minutes.06
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Nestle cabbage wedges into the stew, partially submerging. Cover and cook another 30 minutes, until cabbage is tender and beef is fork-tender.07
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Discard thyme and bay leaves. Taste and season with salt and pepper. Ladle into bowls, garnish with chopped parsley, and serve.08
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