Time 55m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Brown ground beef and drain;set aside. Heat olive oil in skillet and add onion and cook 2-3 minutes. add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme. Mix well. add broth. Heat to boiling; reduce heat. cover and cook 20 minutes. stir in corn and beans. cover and cook 15 minutes.
Time 45m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In dutch oven, saute beef, celery, and onions for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.
Time 2h10m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. , Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender. , Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf.
Time 50m Yield 8 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. , In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Time 55m Yield 8 Number Of Ingredients 13 Steps:
Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes. Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.
Time 1h20m Yield 14 servings (3-1/2 quarts). Number Of Ingredients 11 Steps:
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
In a large pot over medium heat, cook beef until brown; drain. Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a large soup pot over medium heat, let the oil get warm. Brown the stew meat on all sides for about 6 minutes. Add in the next 8 ingredients; stir to combine. Cover and simmer over medium-low heat for 1 hour or until meat is tender. ADd in the cabbage and raisins and let simmer, uncovered, for 30 more minutes.
Time 3h10m Yield 6 Number Of Ingredients 12 Steps:
Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Time 6h20m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. , Serve with sour cream and cheese if desired.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Brown the ground beef in a dutch oven, drain. Add onions, cabbage, and celery. Cook and stir until light brown. Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat. Prepare dumplings:. In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms. Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat. Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Cook ground beef. Add all the ingredients and simmer until cabbage is tender. If you like to give it more of a brown color, add a little Kitchen Boquet.
Time 2h20m Yield 8 Number Of Ingredients 12 Steps:
Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease. Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef. Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more. Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.
More about “ground beef and cabbage stew recipes”
Time 6h20m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.
