Beef and Cabbage Stew Recipe is perfectly easy weeknight meal. The cabbage will add a significant amount of water but the beef flavor is key. This can all be done using the crockpot – start of the stove and finish the simmer and cabbage in the crockpot.
Beef and Cabbage Stew Recipe
Beef and Cabbage Stew Recipe is perfectly easy weeknight meal. The cabbage will add a significant amount of water but the beef flavor is key. This can all be done using the crockpot - start of the stove and finish the simmer and cabbage in the crockpot.
Ingredients
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 1 cube beef bouillon
- 1 cube beef bouillon
- 2 cups beef broth
- 2 cups beef broth
- 1 large onion, chopped
- 1 large onion, chopped
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 1 bay leaf
- 2 potatoes, peeled and cubed
- 2 potatoes, peeled and cubed
- 4 cups shredded cabbage
- 4 cups shredded cabbage
- 2 celery ribs, sliced
- 2 celery ribs, sliced
- 1 carrot, sliced
- 1 carrot, sliced
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) can tomato sauce
- salt to taste
- salt to taste
Instructions
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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