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Beef Cabbage Stew Recipe

Photo by: Taste of Home

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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6-8 Servings
Prep: 5 min. Cook: 2 hours 5 min.

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. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 194 calories, 6 g fat (2 g saturated fat), 53 mg cholesterol, 402 mg sodium, 16 g carbohydrate, 3 g fiber, 19 g protein.

Beef Cabbage Stew published in Bountiful Harvest Cookbook , p62

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