Cabbage and Root Vegetable Hamburger Comfort Stew
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 medium potatoes, cubed
- 1 small head green cabbage, chopped
- 4 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Stir in the sliced carrots and cubed potatoes. Cook for 2 minutes to coat them with the beef juices.
- Add the chopped cabbage, beef broth, and dried thyme. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the vegetables are tender.
Notes
Add the cabbage toward the end of the vegetable prep so it stays slightly crisp rather than turning mushy. If the broth tastes too light after simmering, remove the lid for the last 5 minutes to let some liquid evaporate. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of extra broth.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife