Description
I agree that this 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. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.
Ingredients
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 1 cube beef bouillon
- 2 cups beef broth
- 1 large onion, chopped
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 2 potatoes, peeled and cubed
- 4 cups shredded cabbage
- 2 celery ribs, sliced
- 1 carrot, sliced
- 1 (8 ounce) can tomato sauce
- salt to taste
Instructions
- 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.
- 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. Add potatoes
- cabbage
- celery
- and carrot; cover and simmer until potatoes are tender
- 30 to 45 more minutes.
- Stir tomato sauce and salt into the stew; simmer
- uncovered
- until tomato sauce is fully incorporated and flavors have blended
- 15 to 20 minutes.
Prep Time: 15 mins
Cook Time: 2 hrs 55 mins
Total Time: 3 hrs 10 mins
Servings: 6