Beef and Cabbage Stew

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

Directions

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.