Beef Cabbage Stew

12 ingredients
3 steps

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 beef bouillon cubes
  • 1 cup hot water
  • 1 large onion, chopped
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, sliced
  • 4 cups shredded cabbage
  • 1 carrot, sliced
  • 1 can (8 ounces) tomato sauce
  • Salt to taste

Directions

  1. 1
    In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender.
  2. 2
    Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.
  3. 3
    Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf.

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