Beef and cabbage stew with a tomato base is a lower-carb version of traditional beef stew; garnish with sour cream.
Preparation Time
15 mins
Cooking Time
2 hr 5 mins
Total Time
2 hr 20 mins
Calories
372 Calories
Recipe Instructions
Step 1
Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
Step 2
Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
Step 3
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.
Step 4
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.
Ingredients
salt to taste
1 (8 ounce) can tomato sauce
1 cube beef bouillon
2 bay leaves
5 stalks celery, sliced
1 teaspoon Greek seasoning
2 large onions, coarsely chopped
2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 (8 ounce) package shredded cabbage
1 (8 ounce) can whole plum tomatoes, coarsely chopped
