 |
Prep Time: 5 Minutes Cook Time: 125 Minutes |
Ready In: 130 Minutes Servings: 8 |
|
Ingredients:
1 1/2 pound(s) beef stew meat, cut into 1-inch pieces |
2 beef bouillon cubes |
1 cup(s) hot water |
1 large onion, chopped |
1/4 teaspoon(s) pepper |
1 bay leaf |
2 medium potatoes, peeled and cubed |
2 celery ribs, sliced |
4 cup(s) shredded cabbage |
1 carrot, sliced |
1 8-ounce can(s) tomato sauce |
salt to taste |
Directions:
1. • In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender.
2. • Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.
3. • Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf. Yield: 6-8 servings.
|
|