Beef and Cabbage Stew

Name: Beef and Cabbage Stew
Total time: 190
Yield: 6
Ingredients: 1.5 pounds beef stew meat, cut into 1-inch pieces; 1 cube beef bouillon; 2 cups beef broth; 1 large onion, chopped; 0.25 teaspoon ground black pepper; 1 bay leaf; 4 cups shredded cabbage; 2 potatoes, peeled and cubed; 2 celery ribs, sliced; 1 carrot, sliced; 1 (8 ounce) can tomato sauce; salt to taste

Recipe by Paul from allrecipes.com

Dinner 3 Hr. 10 Mins.

Ingredients

6 servings

•

1.5 pounds beef stew meat, cut into 1-inch pieces
•

1 cube beef bouillon
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2 cups beef broth
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1 large onion, chopped
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0.25 teaspoon ground black pepper
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1 bay leaf

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4 cups shredded cabbage
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2 potatoes, peeled and cubed
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2 celery ribs, sliced
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1 carrot, sliced
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1 (8 ounce) can tomato sauce
•

salt to taste

Instructions

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 cabbage, potatoes, 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.