I agree that this is a completely to your liking comfortable recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be finished while the onions and bay leaves are simmering. I realize go to more broth behind the veggies go in. The cabbage will go to a significant amount of water but the beef spread is key. It will freeze all-powerful in resealable bags for a sudden meal so I normally double the recipe like going to this effort, which in my guidance information is competently worth it. The 2 hour simmering step for the beef can be ended curtains the day before.
The ingredient of Beef and Cabbage Stew
- 1u2009u00bd pounds beef stew meat, cut into 1-inch pieces
- 1 cube beef bouillon
- 2 cups beef broth
- 1 large onion, chopped
- u00bc teaspoon arena 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
The instruction how to make Beef and Cabbage Stew
- Cook and disturb stew meat in a large saucepan or Dutch oven on top of higher than medium heat until browned approximately all sides, 10 to 15 minutes. Drain any excess grease.
- disturb beef bouillon into beef broth in a bowl until dissolved; pour beyond stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is utterly tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
- disturb tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Nutritions of Beef and Cabbage Stew
calories: 318 caloriescarbohydrateContent: 21.5 g
cholesterolContent: 62.7 mg
fatContent: 15.8 g
fiberContent: 4.4 g
proteinContent: 22.6 g
saturatedFatContent: 6.2 g
servingSize:
sodiumContent: 689.8 mg
sugarContent: 5.6 g
transFatContent:
unsaturatedFatContent:
