This cabbage stew with tender beef and potatoes is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key.
Ingredients
- ½ pounds beef stew meat: 1 piece (cut into 1-inch pieces)
- cube beef bouillon: 1 piece
- beef broth: 2 cups
- onion: 1 piece (chopped)
- ground black pepper: 0.25 tsp
- bay leaf: 1 piece
- cabbage: 4 cups (shredded)
- potatoes: 2 piece (cubed)
- celery ribs: 2 piece (sliced)
- carrot: 1 piece (sliced)
- tomato sauce: 1 can (8 ounce can)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
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Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.
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Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
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Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
