Description
A hearty American-style stew made with tender beef, cabbage, potatoes, and vegetables simmered in a savory broth.
Ingredients
1½ pounds beef stew meat, cut into 1-inch pieces
2 beef bouillon cubes
1 cup hot water
1 large onion, chopped
¼ teaspoon black pepper
1 bay leaf
2 medium potatoes, peeled and cubed
2 celery stalks, sliced
4 cups shredded green cabbage
1 medium carrot, sliced
1 cup tomato sauce
Salt, to taste
Instructions
1. Heat a large Dutch oven or heavy pot over medium heat. Add the beef and cook until browned on all sides. Drain off excess fat.
2. In a small bowl, dissolve the bouillon cubes in the hot water. Pour this mixture over the beef.
3. Add the chopped onion, black pepper, and bay leaf. Cover and let simmer gently for about 1¼ hours, or until the beef is tender.
4. Stir in the potatoes, celery, cabbage, and carrot. Cover again and simmer for 30 minutes, until the vegetables are soft.
5. Add the tomato sauce and salt to taste. Simmer uncovered for another 15–20 minutes to slightly thicken the stew.
6. Remove and discard the bay leaf before serving.
Notes
For best flavor, allow the stew to rest for 10 minutes before serving. This dish reheats well and is ideal for leftovers.
- Prep Time: 5 minutes
- Cook Time: 2 hours 5 minutes
- Category: Soups & Stews
- Method: Simmering
- Cuisine: American