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Beef Cabbage Stew

 Beef Cabbage Stew
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!
6-8 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 cup) equals 194 calories, 6 g fat (2 g saturated fat), 53 mg cholesterol, 402 mg sodium,

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Beef Cabbage Stew (continued)

Nutritional Facts: 16 g carbohydrate, 3 g fiber, 19 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now