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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 3.3 g
  • Cholesterol: 43.8 mg
  • Sodium: 441.1 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 21.2 g

View full nutritional breakdown of Beef & Cabbage Stew (Slow Cooker) calories by ingredient
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Beef & Cabbage Stew (Slow Cooker)

Submitted by: FANGFACEKITTY

Introduction

I made this in my slow cooker with a mixture of vegetables I had on hand. It makes a lot of gravy, which I like; reduce the amount of broth/water if you want less gravy. I only used half the liquid as mushroom broth because I wasn't sure if I would like it; you can substitue the broth for the beef bouillon/water or eliminate the mushroom broth and use beef instead according to taste. It also has a little bit of a spice kick to it, you can reduce or eliminate either/both of the peppers if you don't like spicy.

This would probably be good served over rice or noodles as well.
I made this in my slow cooker with a mixture of vegetables I had on hand. It makes a lot of gravy, which I like; reduce the amount of broth/water if you want less gravy. I only used half the liquid as mushroom broth because I wasn't sure if I would like it; you can substitue the broth for the beef bouillon/water or eliminate the mushroom broth and use beef instead according to taste. It also has a little bit of a spice kick to it, you can reduce or eliminate either/both of the peppers if you don't like spicy.

This would probably be good served over rice or noodles as well.

Number of Servings: 6

Ingredients

    1 medium onion, diced
    1 Green Pepper, diced
    Garlic, 2 cloves, diced
    1 Bay Leaf
    Eggplant, diced, 4 oz
    Mushrooms, sliced, 2 oz.
    1.1 lbs stew beef, trimmed
    Cabbage, red, fresh, 5.4 oz.
    Cabbage, savoy, fresh, 5 oz
    1.06 lbs peeled potato, cubed
    Pacific Mushroom Broth, 1 cup
    Beef Bouillon Cube, 1 serving
    Water, tap, 1 cup (8 fl oz)
    Thyme, ground, 1 tsp
    Basil, .1 tsp
    Salt, 1/2 tsp
    Pepper, black, 1/2 tsp
    2 tablespoons cornstarch

Directions

Makes about 6.5 12-ounce servings
1 - trim stew beef & place in slow cooker; add spices and bay leaf
2 - dice vegetables and add to slow cooker
3 - add mushroom broth, water & bouillon cube
4 - cook on low for approximately 7 hours
5 - remove beef & vegetables from slow cooker into a large bowl
6 - place broth from slow cooker into a pan, heat on high until it starts to boil
7 - stir in 2 tablespoons cornstarch; continue stirring until broth thickens into gravy
8 - remove from heat & pour over the beef & vegetables
9 - serve

Number of Servings: 6.5

Recipe submitted by SparkPeople user FANGFACEKITTY.






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