Ingredients

1 - 1 1/2 pounds Stew Beef [cut into 1" pieces]

2 Beef Bouillon Cubes

1 cup Water [hot]

1 Onion [chopped]

1/4 teaspoon Pepper

1 Bay Leaf

2 Potatoes [peeled and cubed]

3 stalks Celery [sliced]

4 cups Cabbage [shredded]

2 Carrots [sliced]

1 can Tomato Sauce [8 oz]

1/2 teaspoon Salt

Preparation

  1. In dutch oven, brown stew meat, drain. Meanwhile, dissolve bouillon cubes in hot water, add to beef, Stir in onion, pepper, and bay leaf. Cover and simmer on low for 1 to 1 1/2 hours till beef is very tender.

  2. Add the potatoes, celery, cabbage, and carrots. Cover and simmer for 30 minutes or until vegetables are tender.

  3. Stir in tomato sauce and salt. Simmer, uncovered for 15 - 20 minutes. Discard bay leaf. Serve.