Ingredients

The following ingredients have 4 Servings
  • 1 pound beef stew meat (cut into 1 inch cubes)
  • 1 tablespoon vegetable oil
  • 10 ounces beef broth
  • 1 yellow onion (peeled and diced)
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 4 medium sized potatoes (cut into bite-sized pieces)
  • 1/3 head of green cabbage (rough chopped)
  • 1 large carrot (peeled and diced)
  • 8 ounce can tomato sauce
  • Salt to taste
  • Fresh parsley for garnish

Instruction

  • Place a large pot over medium-high heat. Pour the vegetable oil into the hot pot.
  • Add the stew meat and spread into an even layer so that all of the pieces can brown. Cook for 5 to 8 minutes, stirring occasionally until the meat is browned and the liquid released from cooking has been reduced.
  • Add the beef broth, onions, pepper, and bay leaf to the pot. Stir to combine. Cover, reduce heat to medium-low and simmer for 1 hour 15 minutes, or until the meat is tender.
  • Remove the cover and add the potatoes, cabbage, and carrots to the pot. Stir to combine.
  • Recover and simmer for 45 minutes to 1 hour until the vegetables are fork tender.
  • Uncover the stew and add the tomato sauce and 1/4 teaspoon salt. Stir and simmer for another 15 to 20 minutes uncovered. Season with salt to taste once the stew has finished cooking.
  • Portion into serving bowls, garnish with fresh parsley, if desired, and serve immediately.