Beef and Cabbage Stew

Ingredients

• 1.5 pounds beef stew meat , cut into 1-inch pieces
• 1 cube beef bouillon
• 2 cups beef broth
• 1 large onion , chopped
• 0.25 teaspoons ground black pepper
• 1 bay leaf
• 4 cups shredded cabbage
• 2 potatoes , peeled and cubed
• 2 celerys ribs , sliced
• 1 carrot , sliced
• 1 can tomato sauce , 8 ounce
• salt to taste

Instructions

1. 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. 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.

3. 3

   Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.

4. 4

   Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.