Beef Cabbage Stew

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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

In a large saucepan or Dutch oven, brown stew met; drain. Meanwhile, dissolve bouillon cubes in
water; add to beef. Add onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. Add potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.

Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving. Yield: 6-8 servings. 


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