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Categories:Viewed: 6 - Published at: 7 months ago
Ingredients
- 1 - 1 1/2 pounds Stew Beef [cut into 1" pieces]
- 2 Beef Bouillon Cubes
- 1 cup Water [hot]
- 1 Onion [chopped]
- 1/4 teaspoon Pepper
- 1 Bay Leaf
- 2 Potatoes [peeled and cubed]
- 3 stalks Celery [sliced]
- 4 cups Cabbage [shredded]
- 2 Carrots [sliced]
- 1 can Tomato Sauce [8 oz]
- 1/2 teaspoon Salt
Method
- 1. In dutch oven, brown stew meat, drain. Meanwhile, dissolve bouillon cubes in hot water, add to beef, Stir in onion, pepper, and bay leaf. Cover and simmer on low for 1 to 1 1/2 hours till beef is very tender.
- 2. Add the potatoes, celery, cabbage, and carrots. Cover and simmer for 30 minutes or until vegetables are tender.
- 3. Stir in tomato sauce and salt. Simmer, uncovered for 15 - 20 minutes. Discard bay leaf. Serve.
