Slow-Simmered Cabbage Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply flavorful stew featuring slow-simmered ground beef, cabbage, and root vegetables in a rich broth, perfect for chilly evenings. This American-inspired beef recipe (whole30, paleo), ready in about 60 minutes, pairs ground beef, cabbage, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 350 cal/serving

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Ingredients

14 oz ground beef
2 cups, shredded cabbage
2 medium, diced carrots
2 stalks, diced celery
1/2 cup, diced onion
2 cloves, minced garlic
2 cups beef broth
2 tbsp tomato paste
1 tsp thyme
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
Step 2: Add 14 oz ground beef and cook for 6-8 minutes, breaking it into small pieces, until browned and no longer pink, stirring occasionally.
Step 3: Stir in 2 cups shredded cabbage, 2 diced medium carrots, 2 diced celery stalks, 1/2 cup diced onion, and 2 minced garlic cloves, cooking for 3 minutes until vegetables are slightly softened.
Step 4: Add 2 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, 1/2 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
Step 5: Bring to a gentle simmer, reduce heat to low, cover, and cook for 35-40 minutes until vegetables are tender and flavors are deep.
Step 6: Taste and adjust seasoning with additional salt and pepper if needed.