Beef and Cabbage Stew

Ingredients

• 1  bay leaf 
• 1 cube beef bouillon from cube 
• 2 cups beef broth 
• 1.5 pounds beef stew meat cut into 1-inch pieces
• 4 cups cabbage shredded
• 8 ounce tomato sauce canned
• 1  carrots sliced
• 2 rib celery sliced
• 0.3 teaspoon ground pepper black
• 1 large onion chopped
• 2  potatoes cubed peeled
• 6 servings salt to taste

Equipment

• bowl
• sauce pan
• dutch oven

Directions

1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes.
2. Drain any excess grease.
3. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat.
4. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.
5. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
6. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.