Name: Low-Carb Beef Cabbage Stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Beef stew meat, trimmed and cut into 1-inch cubes - 2 pounds; Beef bouillon - 1 cube; Hot chicken broth - 1 ⅓ cups; Onions, coarsely chopped - 2 large; Greek seasoning - 1 teaspoon; Ground black pepper - ¼ teaspoon; Bay leaves - 2; Shredded cabbage - 1 (8 ounce) package; Celery, sliced - 5 stalks; Whole plum tomatoes, coarsely chopped - 1 (8 ounce) can; Tomato sauce - 1 (8 ounce) can; Salt to taste - 1 (8 ounce) can

Ingredients for - Low-Carb Beef Cabbage Stew

1. Beef stew meat, trimmed and cut into 1-inch cubes 2 pounds

2. Beef bouillon 1 cube

3. Hot chicken broth 1 ⅓ cups

4. Onions, coarsely chopped 2 large

5. Greek seasoning 1 teaspoon

6. Ground black pepper ¼ teaspoon

7. Bay leaves 2

8. Shredded cabbage 1 (8 ounce) package

9. Celery, sliced 5 stalks

10. Whole plum tomatoes, coarsely chopped 1 (8 ounce) can

11. Tomato sauce 1 (8 ounce) can

12. Salt to taste 1 (8 ounce) can

How to cook deliciously - Low-Carb Beef Cabbage Stew

1 . Stage

Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.

2 . Stage

Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.

3 . Stage

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 . Stage

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.