Description
Rustic ingredients deliver fantastic results in this warming, filling cabbage and beef stew. The beef and vegetables get velvety soft during braising to create a meaty, unctuous stew that nourishes the body and soul.
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
Directions
- In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender.
- Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.
- Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf.
