Beef & Cabbage Harvest Stew
Beef & Cabbage Harvest Stew turns a humble roast and garden vegetables into a meal full of rich, savory flavor. Cabbage, carrots, corn, tomatoes, and warm spices cook alongside the beef until tender, making this a comforting meal for the family table.
How to Make Beef & Cabbage Harvest Stew
Ingredients:
3 lb beef rump roast
1 Tbsp butter
¾ cup frozen chopped onion
2 Tbsp frozen chopped garlic
½ cup Merlot
3 fresh carrots, cut into pieces
3 ears fresh corn on the cob
1½ cups chopped cabbage
3 small fresh tomatoes, about golf-ball size
1 tsp turmeric
1 tsp ground nutmeg
1 tsp smoked paprika
1 tsp black pepper
Water, enough to cover
Directions:
1. Brown the beef.
Melt the butter in a large skillet. Add the rump roast (frozen is fine) and brown the exterior well. The goal is to develop a flavorful browned crust and plenty of good browned bits—not to cook the roast through.
2. Add the onion and garlic.
Transfer the roast to the Crock-Pot. Add the frozen onion and garlic to the hot skillet and cook in the butter and drippings, scraping up the browned bits as they soften.
3. Deglaze with Merlot.
Pour the Merlot into the skillet. Scrape the bottom thoroughly to release the fond. Pour everything—wine, onion, garlic, and browned bits—over the roast.
4. Add the vegetables.
Add the carrots, corn on the cob, chopped cabbage, and tomatoes to the Crock-Pot.
5. Season.
Add turmeric, nutmeg, smoked paprika, and black pepper. Do not add salt.
6. Add water.
Pour in enough water to cover the roast and vegetables.
7. Slow cook.
Cover and cook on HIGH for approximately 7 hours, until the roast is very tender and the vegetables have richly flavored the broth.
Helpful Equipment:
Need a Large Crock-Pot Slow Cooker? — Helpful for a three-pound roast plus all the vegetables. The one listed above is a more modern version of my old one, but it is the same brand.
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