Recipe Details
Ingredients
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1 ½poundsbeef stew meat, cut into 1-inch pieces
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1cubebeef bouillon
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2cupsbeef broth
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1largeonion, chopped
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¼teaspoonground black pepper
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1bay leaf
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4cupsshredded cabbage
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2potatoes, peeled and cubed
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2celery ribs, sliced
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1carrot, sliced
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1(8 ounce) cantomato sauce
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salt to taste
Cooking Directions
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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.
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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.
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Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
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Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Cook’s Note
The 2-hour simmering step for the beef can be done the day before.
This stew freezes well in resealable bags for a quick meal so I normally double the recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories318 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 6g |
31% |
Cholesterol 63mg |
21% |
Sodium 690mg |
30% |
Total Carbohydrate 22g |
8% |
Dietary Fiber 4g |
16% |
Total Sugars 6g |
|
Protein 23g |
45% |
Vitamin C 37mg |
41% |
Calcium 65mg |
5% |
Iron 3mg |
18% |
Potassium 914mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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