Ingredients
Method
- Brown the stew meat in a large saucepan or Dutch oven over medium heat for 10 to 15 minutes, stirring occasionally. Drain off any excess grease.
- Dissolve the beef bouillon in the bowl of beef broth. Pour this mixture over the stew meat. Add the onion, black pepper, and bay leaf. Cover and simmer until the meat is very tender, for at least two hours.
- Add the cabbage, potatoes, celery, and carrot. Cover and simmer for 30 to 45 more minutes, or until the potatoes are tender.
- Stir the tomato sauce and salt into the stew. Simmer uncovered for 15 to 20 minutes, until the sauce is fully incorporated and the flavors have melded.
Nutrition
Notes
Ingredient Swap: I love using parsnips instead of carrots sometimes for a slightly sweeter, earthier note that pairs wonderfully with the beef.
Storage Tip: This stew tastes even better the next day.
Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
The flavors truly deepen.
Make-
Ahead Secret: You can brown the beef and simmer it with the broth and seasonings a full day in advance.
Just refrigerate the pot, then add the vegetables and finish cooking the next day for a faster dinner.
Common Mistake: Don't rush the initial simmer.
Giving the beef that full two hours before adding the veggies is key to achieving that fall-apart tenderness we all want in a stew.
Serving Suggestion: I always serve this with a big chunk of crusty bread for dipping.
It's the perfect tool for getting every last bit of that rich, tomatoey broth.
Potato Point: I've learned that waxy potatoes like Yukon Golds hold their shape better in the long simmer, while russets will thicken the stew more.
Choose based on your texture preference.
Equipment Note: If you don't have a Dutch oven, a heavy-bottomed soup pot works just fine.
The goal is a pot that distributes heat evenly for that long, gentle simmer.