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Cabbage Beef 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. I often rely on this one-pot meal to feed my family of six.
  • Total Time
    Prep: 5 min. Cook: 2 hours 5 min.
  • Makes
    6-8 servings


  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 reduced-sodium 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) no-salt-added tomato sauce
  • 1/4 teaspoon salt-free seasoning blend


  • 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 seasoning blend. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving.

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