Low-Carb Beef Cabbage Stew

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

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
• 0.25 teaspoon ground black pepper
• 1.3333333730698 cups hot chicken broth

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.