Silesian Beef and Cabbage Stew (Gulasz wołowy z kapustą śląski)

Gulasz wołowy z kapustą śląski, or Silesian Beef and Cabbage Stew, is a traditional dish from the Silesian region of Poland. This hearty stew is perfect for cold winter days, with tender beef and flavorful cabbage cooked in a rich, savory broth.

Silesian Beef and Cabbage Stew (Gulasz wołowy z kapustą śląski)

Ingredients

  • 1.5 lbs beef stew meat, cut into chunks
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 head of cabbage, shredded
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 2 cups beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 tsp caraway seeds
  • Salt and pepper to taste

Instructions

  1. In a large pot, brown the beef stew meat over medium-high heat.
  2. Add the chopped onion and minced garlic, and cook until the onion is soft.
  3. Stir in the shredded cabbage, sliced carrots, and diced potatoes.
  4. Pour in the beef broth and water, then add the tomato paste and caraway seeds. Season with salt and pepper.
  5. Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the beef is tender and the vegetables are cooked through.
  6. Adjust the seasoning if needed, then serve the gulasz wołowy z kapustą śląski hot, with crusty bread on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Knife Cutting board Measuring cups and spoons

Tools

Serving bowls Soup ladle

Serving suggestions

Silesian Beef and Cabbage Stew is best served hot, with a side of crusty bread for dipping into the flavorful broth.

Tips & tricks

For extra richness, you can add a dollop of sour cream on top of each serving before serving.

Cost

$20