Hearty Ground Beef Cabbage Stew with Rice and Red Beans
This comforting cabbage stew is a hearty, budget-friendly meal built with ground beef, tender vegetables, and a rich beef broth. The ingredients come together in one pot, creating layers of flavor from browned meat, aromatics, tomatoes, and warm spices. It’s the kind of simple, nourishing dish that fills the kitchen with incredible smells while it simmers.
Chunks of cabbage, red beans, and a handful of rice give the stew wonderful texture and body. The result is thick and satisfying rather than overly soupy, with just a gentle kick of heat and plenty of savory goodness. Served piping hot, it’s perfect alongside a piece of cornbread or your favorite bread.
Hearty Ground Beef Cabbage Stew with Rice and Red Beans
Course: DinnerCuisine: Comfort FoodDifficulty: Easy6
servings20
minutes45
minutes~420
kcalIngredients
1½ lbs 85/15 ground beef
1 cup diced onion (large dice)
About 1½ cups carrots (from 3 thin long carrots)
2 celery ribs
1 medium yellow bell pepper, diced
3 large garlic cloves, finely minced
1 large bay leaf
3 tablespoons tomato paste
3 medium tomatoes, chopped
1 teaspoon dried thyme
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons sweet paprika
Cayenne pepper, to taste
About 1 teaspoon salt (or to taste)
Black pepper, to taste
7 cups beef broth
½ cup jasmine rice, rinsed
½ of a medium-large cabbage, cut into 1-inch pieces
1 can (16 oz) dark red beans, drained
Parsley, for garnish (optional)
Directions
- Brown the ground beef
Place the ground beef in a large pot over medium heat and cook until fully browned. Once cooked, remove most of the grease, leaving about 2 tablespoons in the pot to help cook the vegetables and build flavor. - Add the vegetables and garlic
Stir in the diced onions, carrots, celery, and yellow bell pepper. Add the minced garlic and the bay leaf. Cook everything together for about 7 minutes, stirring occasionally, so the vegetables can sweat and begin releasing their aroma. - Mix in tomato paste and tomatoes
Add the tomato paste and the chopped tomatoes. Stir well so the paste blends into the vegetables and coats everything with color and richness. - Season the stew
Sprinkle in the dried thyme, garlic powder, onion powder, sweet paprika, cayenne pepper, salt, and black pepper. Toss thoroughly, making sure the seasonings mix evenly with the meat and vegetables. Taste later and adjust the salt if needed. - Pour in broth and add rice
Add the beef broth to the pot, then stir in the rinsed jasmine rice. The rice will cook in the liquid and give the stew extra texture. - Add cabbage and beans
Place the chopped cabbage into the pot, followed by the drained red beans. Stir everything together. Keep in mind that the cabbage will shrink as it cooks. If you prefer a looser stew, you can add a bit more broth. - Simmer gently
Cover the pot with a lid and bring the stew to a low simmer. You want to see small, gentle bubbles. Cook for 30 minutes, allowing the flavors to blend while keeping a slight firmness in the cabbage. - Serve hot
Once the simmering time is up, the stew is ready. Serve it while it’s bubbling hot. Garnish with a little parsley if desired, and enjoy with cornbread or your favorite bread.
Recipe Video
Notes
- Avoid overcooking the cabbage—keeping a little firmness gives the stew a much better texture.
