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Slow-Simmered Beef and Cabbage Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 1 small head green cabbage, shredded
  • 4 cups beef broth
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

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.
  • Add the sliced carrots, beef broth, diced tomatoes, paprika, salt, black pepper, and bay leaves. Stir everything together.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes.
  • Stir in the shredded cabbage. Continue simmering uncovered for 15 more minutes until the cabbage is tender but still has some bite.

Notes

Simmering the cabbage at the end keeps its texture pleasant instead of letting it break down too much. If the stew thickens more than you like after cooling, add a splash of extra broth when reheating. Leftovers taste even better the next day because the flavors have more time to blend.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board