Beefy cabbage stew

Directions

1. In a large stockpot over medium-high heat brown ground beef with one tablespoon of olive oil, for about five minutes. Transfer to a paper towel–lined plate.
2. In the same pot over medium heat, add one tablespoon of olive oil and cook the onions until translucent, about three minutes. Add carrots, celery, cabbage, potatoes, and green pepper. Continue to cook for another five minutes to soften vegetables slightly. Season with a good pinch of salt and pepper.
3. Add tomato paste, chopped or whole tomatoes, beef broth, paprika, dried parsley, dried oregano, dried savory and bay leaves, stir, bring to a boil, turn down to a simmer, and cover for about 15 minutes or until vegetables are tender. If vegetables are not completely covered with beef stock add a little more stock or water.
4. Taste and season with salt and pepper as needed. Serve and enjoy!