Spicy Cabbage Patch Stew
MAKES 8 SERVINGS
2 tablespoons olive oil2 pounds lean ground beef1 medium onion, chopped½ cup chopped celery½ cup chopped green bell pepper2 cloves garlic, chopped2 (32-ounce) containers chicken broth1 small head cabbage, chopped (about 8 cups)2 cups sliced carrots (about4 large carrots)2 teaspoons kosher salt½ teaspoon ground black pepper½ teaspoon crushed red pepper2 (15-ounce) cans dark kidney beans, rinsed and drained1 (14.5-ounce) can petite diced tomatoes
1. 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.
2. Add broth, cabbage, carrots, salt, black pepper, and red pepper to beef mixture; cook, stirring occasionally, for about 1 hour.
3. Stir beans…
