Save on Pinterest

Savory Braised Beef

FOR the first time in 23 years, I'm again cooking for two. It's quite an adjustment, but I'm getting adept at making the changes. But my husband and I enjoy this delicious dish—with meat, potatoes and vegetables, it's a meal in itself. —Eva Knight Nashua, New Hampshire
  • Total Time
    Prep: 10 min. Cook: 2 hours 5 min.
  • Makes
    2 servings

Ingredients

  • 1/2 pound boneless beef chuck roast
  • 3/4 cup water
  • 1 small apple, thinly sliced
  • 1 small onion, thinly sliced
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 4 small new potatoes, halved
  • 2 cabbage wedges (about 2 inches thick)
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons water

Directions

  • Trim fat from meat and cut into 1-in. cubes; brown in a skillet coated with cooking spray. Add water, apple, onion, salt if desired and pepper. Cover and simmer for 1-1/4 hours.
  • Add potatoes and cabbage; cover and simmer for 35 minutes or until vegetables are tender. Stir in tomatoes; cover and simmer for 10 minutes. Blend cornstarch and water; stir into skillet. Bring to a boil; cook and stir for 2 minutes.
Nutrition Facts
1 each: 401 calories, 13g fat (0 saturated fat), 101mg cholesterol, 560mg sodium, 46g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fruit.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Ronni
    Mar 25, 2019

    Wasn’t sure about the cabbage, but this was delicious. The meat was so very tender. Not only will I make this again but I will share with friends.

  • nhardinger
    May 13, 2013

    We really like this one. I added a little sage and thyme to season. I'm also going to cut down the amount of potatoes in future versions - 4 potatoes was a bit much for us.

  • Trilby Yost
    Jul 13, 2010

    No comment left