Title: Beef Cabbage Stew
Categories: Stew Main
Yield: 6 Servings
| 1 1/2 | lb | Beef stew meat, cut into 1" pieces |
| 2 | | Beef bouillon cubes |
| 1 | c | Hot water |
| 1 | lg | Onion, chopped |
| 1/4 | ts | Pepper |
| 1 | | Bay leaf |
| 2 | md | Potatoes, peeled and cubed |
| 2 | | Celery ribs, sliced |
| 4 | c | Shredded cabbage |
| 1 | | Carrot, sliced |
| 8 | oz | Can tomato sauce |
| | | Salt to taste |
In a large saucepan or Dutch oven, brown stew meat. Drain. Meanwhile,
dissolve bouillon cubes in water. Add to beef. Add onion, pepper and bay
leaf. Cover and simmer for 1 1/4 hours or until tender. Add potatoes,
celery, cabbage and carrot. Cover and simmer for 30 minutes or until
vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15
minutes longer. Remove bay leaf before serving.