Low-Carb Beef Cabbage Stew

Name: Low-Carb Beef Cabbage Stew
Total time: 140
Yield: 8
Ingredients: 2 pounds beef stew meat, trimmed and cut into 1-inch cubes; 1 cube beef bouillon; 1.3333333730698 cups hot chicken broth; 2 large onions, coarsely chopped; 1 teaspoon Greek seasoning; 0.25 teaspoon ground black pepper; 2 bay leaves; 1 (8 ounce) package shredded cabbage; 5 stalks celery, sliced; 1 (8 ounce) can whole plum tomatoes, coarsely chopped; 1 (8 ounce) can tomato sauce; salt to taste

Recipe by M Ecker from allrecipes.com

Dinner 2 Hr. 20 Mins.

Ingredients

8 servings

•

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
•

1 cube beef bouillon
•

1.3333333730698 cups hot chicken broth
•

2 large onions, coarsely chopped
•

1 teaspoon Greek seasoning
•

0.25 teaspoon ground black pepper

•

2 bay leaves
•

1 (8 ounce) package shredded cabbage
•

5 stalks celery, sliced
•

1 (8 ounce) can whole plum tomatoes, coarsely chopped
•

1 (8 ounce) can tomato sauce
•

salt to taste

Instructions

Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.