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Beef Cabbage Stew

TOTAL TIME: Prep: 5 min. Cook: 2 hours 5 min. YIELD: 6-8 servings.
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!

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

  • 1. 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.
  • 2. Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.
  • 3. Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf.

Nutrition Facts

1 cup: 194 calories, 6g fat (2g saturated fat), 53mg cholesterol, 402mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 19g protein.

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