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Tasty Recipes Beef and Cabbage Stew

Are you searching for recipes Beef and Cabbage Stew, our own site provides recipes Beef and Cabbage Stew that a person need Listed below are the quality recipes Beef and Cabbage Stew of which you need

Beef and Cabbage Stew

"I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before."

Ingredients :

  • 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

Instructions :

Prep : 15M Cook : 6M Ready in : 3H10M
  • 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.
  • 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.
  • Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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