Low-Carb Beef Cabbage Stew


  • 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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