Slow Cooker Beef & Cabbage Stew with Rice
Submitted by DKOVAR
Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.
YIELD
6 servingsPREP
30 minCOOK
7 hrsREADY
8 hrsThis is American comfort food at its finest, with everything cooking together in one pot.
The rice goes right into the slow cooker with the vegetables, soaking up all the savory beef broth and becoming incredibly tender.
Shredded cabbage adds bulk and nutrition while fresh garlic and thyme create a classic herb profile that feels like home.
Kitchen Tips
- Start on high for the first hour to get everything bubbling, then switch to low
- The rice cooks directly in the stew, no need to make it separately
- Use lean round steak trimmed of fat for the healthiest result
- Fresh garlic makes a big difference over garlic powder in this recipe
- Serve with crusty bread for a complete meal
Ingredients
Directions
In large crockpot, combine onion, garlic, potatoes, cabbage, carrot, and rice. Add meat. In 4-cup measure or similar bowl, stir together broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder, mustard, and black pepper. Pour mixture over meat and vegetables. Cover crockpot and cook 1 hour on High. Stir meat and vegetables into sauce, and cook an additional 6½ to 8 hours on low.
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