Beef and cabbage stew

THIS week, we have a very good recipe for you — cabbage stew with tender beef and potatoes.

All the veggie preparation can be done while the onions and bay leaves are simmering. I add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavour is key.

Ingredients

One-and-a-half pounds of beef stew meat, cut into 1-inch pieces;

One cube beef bouillon;

Two cups beef broth;

One large onion, chopped;

Quarter teaspoon ground black pepper;

One bay leaf;

Four cups shredded cabbage;

Two potatoes, peeled and cubed;

Two celery ribs, sliced;

One carrot, sliced;

One (eight ounce/226g) can/bottle tomato sauce;

Salt to taste

Directions

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 two hours.
3. Add cabbage, potatoes, celery and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
4. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavours have blended, 15 to 20 minutes. — allrecipes