Low-Carb Beef Cabbage Stew

Ingredients

2 pounds beef stew meat, trimmed and cut into 1-inch cubes

1 cube beef bouillon

1 ⅓ cups hot chicken broth

2 large onions, coarsely chopped

1 teaspoon Greek seasoning

¼ teaspoon ground black pepper

2bay leaves

1 (8 ounce) package shredded cabbage

5 stalks celery, sliced

1 (8 ounce) can whole plum tomatoes, coarsely chopped

1 (8 ounce) can tomato sauce

salt to taste

Directions

Step 1

Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.

Step 2

Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.

Step 3

Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.

Step 4

Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

Cook's Note:

Beef broth can be substituted for the chicken broth.

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Low-Carb Beef Cabbage Stew

Ingredients

Directions

Cook's Note: