Slow-Simmered Cabbage Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (whole30, paleo) ready in about 60 minutes pairs ground beef, shredded cabbage, medium, diced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Taste and adjust seasoning with additional salt and pepper if needed.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Simmered Cabbage Beef Stew with Root Vegetables take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Cabbage Beef Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Slow-Simmered Cabbage Beef Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Cabbage Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Cabbage Beef Stew with Root Vegetables whole30?

Yes — this recipe is tagged whole30, paleo, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes