Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
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.
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.
Beef broth can be substituted for the chicken broth.
Source: Read Full Article