StudentMealSaver

Budget Friendly Meals and tips for Students

Beef and Cabbage Stew (Irish)

Hearty and Wholesome

When it comes to comfort food, Irish cuisine has a special place in many hearts. This Beef and Cabbage Stew is a beloved Irish dish that’s perfect for warming up on a chilly day. Made with tender beef, hearty cabbage, and flavorful herbs and spices, this stew is packed with deliciousness in every spoonful. Plus, it’s budget-friendly, easy to make, and yields a generous amount, making it perfect for feeding a crowd or for leftovers. So, let’s dive into this Irish classic that will surely warm your heart and your belly!

Tips:

  • You can add other ingredients to your Spanish Tortilla, such as diced bell peppers, cooked sausage, or cheese, for additional flavour and variation.
  • Make sure to slice the potatoes and onions thinly so that they cook evenly and thoroughly.
  • Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the tortilla from sticking to the pan.
  • If you prefer a firmer texture, you can cook the tortilla for a few extra minutes on each side.
  • Leftover Spanish Tortilla can be stored in the refrigerator for up to 2-3 days and makes a delicious cold snack or breakfast the next day.

Tips:

  • For a vegetarian version, you can substitute the beef stew meat with plant-based protein sources such as tempeh, tofu, or seitan. Simply adjust the cooking time as needed for the plant-based protein to become tender.
  • Feel free to customize the stew by adding other vegetables of your choice, such as potatoes, peas, or turnips, to suit your taste preferences.
  • If you prefer a thicker stew, you can mix 1-2 tablespoons of flour or cornstarch with water to create a slurry, and then add it to the stew to thicken the broth.
  • Leftover stew can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Simply reheat on the stove or in the microwave before serving.
  • Serve this Beef and Cabbage Stew with crusty bread or Irish soda bread for a complete and satisfying meal.

Serving: 6-8

Cooking time: 2-3 hours

Cost: $10-15

Instructions

  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
  3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
  4. Add the sliced carrots, chopped cabbage, beef broth, tomato sauce, bay leaf, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5-2 hours, or until the beef is tender and the flavors have melded together.
  6. Taste and adjust the seasoning with more salt and pepper if needed.
  7. Remove the bay leaf from the stew before serving.
  8. Serve hot in bowls, garnished with fresh parsley if desired.

Ingredients

  • 1.5 lbs beef stew meat, cubed
  • 1/2 small head of cabbage, cored and roughly chopped
  • 2 large carrots, peeled and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup tomato sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil
  • Fresh parsley for garnish (optional)