Low-Carb Beef Cabbage Stew

Ingredients

• 2 pounds beef stew meat, trimmed and cut into 1-inch cubes
• 1 cube beef bouillon
• 1 1/3 cups hot chicken broth
• 2 large onions, coarsely chopped
• 1 teaspoon Greek seasoning
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 1 (8 ounce) package shredded cabbage
• 5 stalks celery, sliced
• 1 (8 ounce) can whole plum tomatoes, coarsely chopped
• 1 (8 ounce) can tomato sauce
• Salt to taste

Directions

Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.

Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.

Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.

Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.