Beef Cabbage Stew Recipe
Beef Cabbage Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. Cook: 2 hours 5 min.
MAKES:
6-8 servings
TOTAL TIME:
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 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. Yield: 6-8 servings.
Originally published as Beef Cabbage Stew in Bountiful Harvest Cookbook 1994, p62

Nutritional Facts

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

  • 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
  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. Yield: 6-8 servings.
Originally published as Beef Cabbage Stew in Bountiful Harvest Cookbook 1994, p62

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potpourri User ID: 3792407 20183
Reviewed Oct. 28, 2012

"How do they figure it only takes 5 minutes PREP? THAT IS RIDICULOUS! Barely time to even cut up the beef and get it in the pan."

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