Ingredients
Scale
- 1 lb lean ground beef (or beef stew meat cut into small cubes)
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 1 large yellow onion, diced
- 2 medium carrots, sliced into rounds
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 cups beef broth (water plus bouillon works great for budgeting)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Begin by prepping all your vegetables to ensure the cooking process goes smoothly. Chop the cabbage into bite-sized squares, removing the tough inner core. Dice your onion and slice the carrots into thin coins. Mince the garlic finely. If you are using stew meat instead of ground beef, pat it dry with paper towels and season it lightly with salt and pepper before you start the stove.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until it is browned and no longer pink. If using ground beef, break it into small crumbles with a wooden spoon. Stir in the onions and carrots, cooking for about 5 minutes until the onions become translucent. Add the garlic, thyme, and paprika, stirring for one minute until fragrant. Pour in the tomato sauce, beef broth, and Worcestershire sauce. Stir in the chopped cabbage, pressing it down into the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 to 35 minutes until the cabbage is perfectly tender.
- Once the stew has reached your desired consistency, taste it and adjust the salt and pepper as needed. Ladle the hot stew into deep bowls, ensuring everyone gets a generous portion of beef and vegetables. Serve the stew immediately while it is steaming hot. This dish pairs beautifully with a slice of crusty bread or over a scoop of white rice to stretch the meal even further for a hungry family.
- Cook Time: 60 minutes