beef and cabbage stew
Pork
Beef and Cabbage Stew
Rustic ingredients deliver fantastic results in this warming, filling cabbage and beef stew. The beef and vegetables get velvety soft during braising to create a meaty, unctuous stew that nourishes the body and soul.
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
- 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.
- Add the 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. Discard bay leaf.
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