Ingredients

• 2 pounds beef stew meat , trimmed and cut into 1-inch cubes
• 1 cube beef bouillon
• 1.33 cups hot chicken broth
• 2 large onions , coarsely chopped
• 1 teaspoon Greek seasoning
• 0.25 teaspoons ground black pepper
• 2 bays leaves
• 1 , 8 ounce
• 5 stalks celery , sliced
• 1 , 8 ounce
• 1 , 8 ounce
• salt to taste

Instructions

1. 1 Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
2. 2 Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
3. 3 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.
4. 4 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.

Nutrition per serving