Print: Beef and Cabbage Stew

This cabbage stew with tender beef and potatoes 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.

Prep

20 min

Cook

118 min

Servings

Difficulty

Hard

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 , 8 ounce
salt to taste

Instructions

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

Nutrition per serving

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