Beef and Cabbage Stew Recipe

Beef and Cabbage Stew Recipes

  • PREP 15 mins
  • COOK 2 hrs 55 mins
  • READY IN 3 hrs 10 mins


Original recipe makes 6 servings

  •  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


  1. 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.
  2. 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.
  3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
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