Low-Carb Beef Cabbage Stew recipe
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Ingredients
- 2 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 cube beef bouillon 1 ⅓ cups hot chicken broth 2 large onions, coarsely chopped 1 teaspoon Greek seasoning ¼ teaspoon ground black pepper 2 bay leaves 1 (8 ounce) package shredded cabbage 5 stalks celery, sliced 1 (8 ounce) can whole plum tomatoes, coarsely chopped 1 (8 ounce) can tomato sauce salt to taste
Nutrition Info
- 371.9 caloriescarbohydrate: 9 gcholesterol: 99.5 mgfat: 22.7 gfiber: 2.4 gprotein: 31.8 gsaturatedFat: 8.9 gservingSize: -sodium: 612.1 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Beef Cabbage Stew
Directions
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Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes, drain excess grease.
Stir beef bouillon into chicken broth in a bowl until dissolved, add to beef.
Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture, cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture, cover saucepan and simmer until celery is tender, about 30 minutes more.
Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.