Today’s Tasting: Beef and Vegetable Stew…

Beef And Vegetable Stew


  • 2 Pounds Beef Stew Meat, Cut Into 1-Inch Pieces
  • 4 Cups Beef Broth
  • 1 Large Onion, Chopped
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Bay Leaf
  • 2 Potatoes, Cubed
  • 4 Cups Shredded Cabbage
  • 2 Celery Ribs, Sliced
  • 4 Carrots, Sliced
  • 1 (8 Ounce) Can Tomato Sauce
  • Sea Salt To Taste


  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. Drain any excess grease.
  2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
  3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
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