Photography by John O’Hagan Recipe Development by by Vanessa Rocchio Styling by Maghan Armstrong
Hearty and comforting, this spicy cabbage patch stew is loaded with ground beef, tender vegetables, and just enough heat to warm you through.
Spicy Cabbage Patch Stew
Makes 8 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 medium onion, chopped
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 2 cloves garlic, chopped
- 2 (32-ounce) containers chicken broth
- 1 small head cabbage, chopped (about 8 cups)
- 2 cups sliced carrots (about 4 large carrots)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- 2 (15-ounce) cans dark kidney beans, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes
Instructions
- In a large Dutch oven, heat oil over medium heat. Add beef, and cook, stirring frequently, until browned. Add onion, celery, bell pepper, and garlic, and cook, stirring occasionally, until vegetables are tender, about 10 minutes.
- Add broth, cabbage, carrots, salt, black pepper, and red pepper to beef mixture; cook, stirring occasionally, for about 1 hour.
- Stir beans and tomatoes into beef mixture; cook, stirring occasionally, for 15 minutes.
Notes
Kitchen Tip
These beans are even better the next day, as they’ll be creamier. Keep in mind that beans that are older may take longer to cook.
These beans are even better the next day, as they’ll be creamier. Keep in mind that beans that are older may take longer to cook.
