This slow cooker 5-ingredient beef and cabbage is inspired by the thrifty, filling suppers my Midwestern grandparents talked about from the Depression era—simple ingredients stretched to feed a family. You literally dump canned crushed tomatoes onto raw beef chunks, add cabbage and a couple of pantry staples, and let the slow cooker turn everything into a tender, cozy stew. It’s the kind of no-fuss recipe I suggest first when someone wants a hearty meal that takes almost no active work and uses ingredients that are easy to keep on hand.
Serve this beef and cabbage ladled into bowls with plenty of the brothy tomato juices. It’s lovely over buttered egg noodles, mashed potatoes, or plain white rice to soak up the sauce. A slice of crusty bread or cornbread fits the Depression-era feel and helps stretch the meal. If you like a little freshness, add a simple green salad or sliced cucumbers on the side, and pass the black pepper at the table so everyone can season their own bowl.
Slow Cooker 5-Ingredient Beef and Cabbage
Servings: 4
Ingredients
2 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks
1 (28-ounce) can crushed tomatoes
1 small head green cabbage (about 2 pounds), cored and chopped into 1- to 2-inch pieces
1 large yellow onion, sliced
1 1/2 teaspoons kosher salt (or to taste)
