Step 1: Brown the Beef
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it into small pieces.
- Drain any excess fat.
- Stir in the garlic and onion, cooking for 2–3 minutes until fragrant.
Step 2: Prepare the Slow Cooker
- Add the chopped cabbage, carrots, celery, and potatoes (if using) to the slow cooker.
Step 3: Add the Beef Mixture
- Spoon the cooked beef mixture over the vegetables.
Step 4: Add the Liquids
- Pour in the beef broth.
- Add the diced tomatoes and tomato paste.
Step 5: Season
- Sprinkle in the paprika, thyme, Italian seasoning, salt, and pepper.
- Add the bay leaves.
- Stir everything together until well combined.
Step 6: Slow Cook
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the vegetables are tender and the flavors have blended.
Step 7: Final Taste Test
- Remove the bay leaves.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Step 8: Serve
- Ladle into bowls and serve hot.
- Enjoy with crusty bread, cornbread, or a side salad if desired.
Tips
- Add zucchini, green beans, or bell peppers for extra vegetables.
- For a spicy version, stir in a pinch of crushed red pepper flakes.
- This stew tastes even better the next day and keeps well in the refrigerator for 3–4 days. It also freezes beautifully for up to 3 months.
