Beef and Cabbage Stew recipe

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Ingredients

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
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

Nutrition Info

318 calories
carbohydrate: 21.5 g
cholesterol: 62.7 mg
fat: 15.8 g
fiber: 4.4 g
protein: 22.6 g
saturatedFat: 6.2 g
servingSize: -
sodium: 689.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

6 servings

Recipe Note

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

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