Ground beef gets deeply browned first, laying down a savory base before onion, carrots, and celery soften into the pot. Garlic and tomato paste bloom together for a minute until fragrant, then beef broth and diced tomatoes turn everything into a rich, slow-simmered broth. Cabbage goes in whole-cut and wilts down over thirty-plus minutes until it's completely tender and soaked through with all that smoky, herby flavor from the thyme, smoked paprika, and bay leaf. A splash of apple cider vinegar at the end brightens the whole pot right before serving. It's a big, hearty, one-pot meal that leans entirely on real vegetables, broth, and well-seasoned meat, which makes it a genuinely solid choice for a Paleo table. Ladle it up with a scatter of fresh parsley and you've got a satisfying, warming bowl that keeps well for leftovers all week.
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Heat the olive oil in a large (6-quart or larger) pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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