Beef & Cabbage StewThis hearty, robust stew has everything you need for a satisfying family meal. Try it with cheese biscuits or cornbread. Yummy!

1-1/2 pounds boneless beef stew meat, cut into 1-inch pieces
2 beef bouillon cubes
1 cup hot water
3/4 cup chopped onion
1/2 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
2 medium potatoes, peeled and cubed
2 celery ribs, sliced
4 cups shredded cabbage
1 carrot, sliced
1 (8 oz.) can tomato sauce

In a Dutch oven over medium-high heat, brown stew meat, stirring often; drain and return to Dutch oven. Dissolve bouillon cubes in water and add to beef. Stir in the onion, pepper, salt and bay leaf. Cover and simmer over low heat, 1 hour & 15 minutes or until meat is tender.

Add the potatoes, celery, cabbage and carrot. Cover and simmer for 30 minutes or until vegetables are tender. Stir in tomato sauce and simmer, uncovered for 15 to 20 minutes longer. Discard bay leaf before serving. Makes 6-8 servings.

Emily

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