This cabbage stew with tender beef and potatoes is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key.
Preparation Details
Prep Time: 15 mins
Cook Time: 2 hrs 55 mins
Total Time: 3 hrs 10 mins
Servings: 6
Ingredients
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 1 cube beef bouillon
- 2 cups beef broth
- 1 large onion, chopped
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups shredded cabbage
- 2 potatoes, peeled and cubed
- 2 celery ribs, sliced
- 1 carrot, sliced
- 1 (8 ounce) can tomato sauce
- salt to taste
Steps
- Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
- Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.
- Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
- Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
