- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 1 cube beef bouillon
- 2 cups beef broth
- 1 large onion, chopped
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 2 potatoes, peeled and cubed
- 4 cups shredded cabbage
- 2 celery ribs, sliced
- 1 carrot, sliced
- 1 (8 ounce) can tomato sauce
- salt to taste
- Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
- Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
- Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
03/16/2017
recipepes.com
Beef and Cabbage Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
