{soups-salads-and-salad-dressings} Beef Cabbage Stew

 

Beef Cabbage Stew 6 to 8 servings 1 1/2 lbs. beef stew meat, cut into 1-inch pieces 2 beef bouillon cubes 1 c. hot water 1 large onion, chopped 1/4 t. pepper 1 bay leaf 2 med. potatoes, peeled and cubed 2 celery ribs, sliced 4 c. shredded cabbage 1 carrot, sliced 8 oz. can tomato sauce Salt to taste In a large saucepan or Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef.  Add onion, pepper and bay leaf. Cover; simmer 1 1/4 hours or until tender.  Add potatoes, celery, cabbage and carrots.  Cover and simmer 30 minutes or until vegetables are tender.  Stir in tomato sauce and salt. Simmer, uncovered, 15 to 20  minutes more.  Remove bay leaf before serving.

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