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Recipes
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Beef cabbage stew
- 1 1/2 pound beef stew meat, cut into
- 1 inch piece
- 2 beef bouillon cube
- 1 cup hot water
- 1 large onion, chopped
- 1/4 teaspoon pepper
- 1 bay leaf
- 2 medium potatoes, peeled and cubed
- 2 celery ribs, sliced
- 4 cup shredded cabbage
- 1 carrot, sliced
- 1 tomato can sauce salt
- to taste
Instructions:
1.
In a large saucepan or Dutch oven, brown stew met; 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 carrot. Cover and simmer 30 minutes or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving.
Discovered Tags: Savory
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