Name: Beef and Cabbage Stew
Prep time: 5 min
Cook time: 5 min
Yield: 6
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Cabbage Stew

1. 1-1/2 pounds beef stew meat, cut into 1-inch pieces -

2. 2 beef bouillon cubes -

3. 1 cup hot water -

4. 1 large onion, chopped -

5. 1/4 teaspoon pepper -

6. 1 bay leaf -

7. 2 medium potatoes, peeled and cubed -

8. 2 celery ribs, sliced -

9. 4 cups shredded cabbage -

10. 1 carrot, sliced -

11. 1 can (8 ounces) tomato sauce -

12. Salt to taste -

How to cook deliciously - Beef and Cabbage Stew

1. Stage

In a Dutch oven, brown the diced beef, allowing the meat plenty of room so it doesn’t steam in the liquid. Meanwhile, dissolve the bouillon cubes in water, then add it to the beef. Stir in the chopped onion, pepper, salt, and bay leaf. Cover and simmer for 1 hour, 15 minutes, or until tender.

2. Stage

Add the diced potatoes, celery, cabbage, and carrot. Then, cover and simmer for 30 more minutes or until the vegetables are tender.

3. Stage

Stir in tomato sauce and season with salt. Simmer the stew uncovered for 15 to 20 minutes more so that it thickens. Discard the bay leaf and serve. Editor’s Tip: Some tomato sauces catch you by surprise with their acidity and sourness. Those with added herbs are often underwhelming. You can usually fix this with a pinch of sugar.