beef cabbage stew

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Servs: 6  Prep: 5m  Cook: 125m  

"This is one of my favorite meals since I don't have to stand over the stove or dirty a lot of pots and pans to prepare it. With six in the family, we have enough dishes to wash after each meal!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/4 teaspoon pepper 1/4 teaspoon pepper
•   1 cup hot water 1 cup hot water
•   1 (8 ounce) can tomato sauce 1 (8 ounce) can tomato sauce
•   1 carrot, sliced 1 carrot, sliced
•   1 bay leaf 1 bay leaf
•   1 large onion, chopped 1 large onion, chopped
•   2 beef bouillon cubes 2 beef bouillon cubes
•   1 1/2 pounds beef stew meat, cut into 1 inch pieces 1 1/2 pounds beef stew meat, cut into 1 inch pieces
•   2 celery ribs, sliced 2 celery ribs, sliced
•   salt to taste salt to taste
•   2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
•   4 cups shredded cabbage 4 cups shredded cabbage

Instructions

1. 1. In a large saucepan or Dutch oven, brown stew met; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Add onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. Add 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. Remove bay leaf before serving.

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