Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 7 2014
Cold Weather - Beef and Cabbage Stew
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
1/4 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
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.