"I agree that this is a very good 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 done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before." — pmplyler
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1 1/2 pounds
beef stew meat, cut into 1-inch pieces
ground black pepper
potatoes, peeled and cubed
celery ribs, sliced
1 (8 ounce) can
salt to taste
Very nice pretty healthy recipe. I used all the same ingredients but changed up the prep order to make it easier for me to put together on a busy day. I diced up the onion, carrots (used a lot more carrots) celery. Cooked the beef, added the onions, carrots and celery and cooked that a bit, added the broth & bouillon cube, tomato sauce - brought to a low simmer - added the potatoes and turned the heat down to low and let simmer - just before serving I added the cabbage and let simmer while the rolls baked. No added salt was needed. Perfectly easy weeknight meal. This can all be done using the crockpot - start of the stove and finish the simmer and cabbage in the crockpot.
Exactly what I was looking for! It tasted exactly like what I grew up on at my Grandma's house. Excellent flavor - definitely a comfort food for me!
I absolutely loved this recipe but I did make some changes. Instead of the tomato sauce I used 1 14.5 oz can of diced tomatoes with the juice and a small can of tomato paste. I also added a can of drained corn and a gutted and diced jalapeno to add a little kick. I added these along with the rest of the veggies and let it simmer for 70 minutes. Both myself and my partner absolutely loved it!
ok, is it fair to give this 5 stars when I didn't follow the recipe? I just had to because this soup is so delicious and soooooo good for us!!! I used 1 pound of beef, 15 oz tomato sauce, 6 cups of beef broth, 4 large handful of coleslaw mix (Sam's club), 2 large carrots, 1 onion, 1 c each of frozen green beans and corn and salt and pepper...and one tsp of sugar to balance the acidity of the tomatoes. OH WOW! simple, delicious, hearty, healthy goodness in a bowl. Exactly what I want my family to eat to nourish themselves!!! the twenty minutes of simmering are almost up and the troops are starting to circle!!! I've taste-tested a little bowl already and I can hardly wait for more!!!!
Simple and hearty recipe. We initially made the soup exactly as instructed but ended up doubling up on the broth halfway through. We will definitely make again. Thanks so much for the recipe!
Prepared this recipe exactly like the original with no changes. It turned out perfect! Very tasty the first day and the leftovers were even better the second day. You will not be disappointed. Great recipe, and I'll definitely make this one again.
This is so good! Especially the next day after flavors meld. Yummy!
I made this recipe in my pressure cooker and it cut the cooking time down to about 35 minutes. It turned out perfectly. I browned the beef in a little oil for about 12 minutes, pressure cooked the meat, broth, onion, and spices for 15 minutes, added the veggies and pressure cooked for 7 minutes, added the tomato sauce and pressure cooked for 1 minute. Fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Cabbage Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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