Beef and Cabbage Stew


  • 1 ½ pounds beef stew meat, cut into 1-inch pieces
  • 1 cube beef bouillon
  • 2 cups beef broth
  • 1 large onion, chopped
  • ¼ teaspoon ground black pepper
  • 1bay leaf
  • 2potatoes, peeled and cubed
  • 4 cups shredded cabbage
  • 2celery ribs, sliced
  • 1carrot, sliced
  • 1 (8 ounce) can tomato sauce
  • salt to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

  • Source: Read Full Article