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Cabbage Smuggler’s Stew - Ground Beef and Cabbage Stew

A hearty cabbage and ground beef stew made with simple ingredients, fire-roasted tomatoes, smoked paprika, and thyme. Cozy, practical, and especially good for cool evenings or whenever you want a filling one-pot meal.
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Course: Main Course, Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 medium head cabbage chopped
  • 1 medium onion chopped
  • 3 to 4 cloves garlic minced *(or 1 scoop jarred garlic)*
  • 1 to 2 cups chopped carrots
  • 1 14.5oz can fire-roasted tomatoes with juices
Seasonings
  • 1 tablespoon smoked paprika
  • 2 tablespoons fresh thyme or 2 teaspoons dried thyme
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 2 tablespoons Worcestershire sauce
Liquid & Flavor Builders
  • 1/4 cup porter or stout beer or beef broth
  • 1 to 3 bay leaves
Finishing Touches
  • 1 to 2 pats butter
  • 1 splash apple cider vinegar optional
For Serving
  • Sour cream
  • Chopped thyme or chives

Equipment

  • 5-quart cast iron Dutch oven or large heavy pot
  • Cutting Board
  • Sharp knife
  • Wooden spoon or sturdy spatula
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Prep the ingredients - Chop the cabbage, onion, carrots, and garlic. Measure out the seasonings so everything is ready before cooking.
  2. Brown the beef - Heat a Dutch oven or heavy pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
  3. Cook the onion and garlic - Add the chopped onion and garlic to the pot and cook for a few minutes until softened and fragrant.
  4. Add the vegetables - Stir in the carrots and cabbage. The cabbage will seem bulky at first, but it will cook down as the stew simmers.
  5. Add the seasonings and tomatoes - Stir in the smoked paprika, thyme, salt, pepper, Worcestershire sauce, and fire-roasted tomatoes with their juices.
  6. Add the liquid and simmer - Pour in the porter or stout (or beef broth) and add the bay leaves. Bring to a gentle simmer, then reduce the heat and cook until the vegetables are tender and the stew thickens.
  7. Finish the stew - Stir in the butter just before serving. If desired, add a splash of apple cider vinegar to brighten the flavor. Taste and adjust seasoning.
  8. Serve - Ladle into bowls and top with sour cream and chopped thyme or chives, if desired.

Notes

A 5-quart Dutch oven works well for this recipe, though the cabbage may look like too much at first. It cooks down significantly as it heats.
If your pot feels crowded, add the cabbage in batches.
Porter or stout adds depth, but beef broth works well if you prefer not to cook with beer.
This stew is even better the next day after the flavors have had more time to meld.
Don’t panic when the cabbage first goes in. It will look like too much, but it softens quickly and settles into the pot as it cooks.