Cabbage Beef Stew

• 1-1/2 pounds beef stew meat, cut into 1-inch pieces
• 2 reduced-sodium beef bouillon cubes
• 1 cup hot water
• 1 large onion, chopped
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 medium potatoes, peeled and cubed
• 2 celery ribs, sliced
• 4 cups shredded cabbage
• 1 carrot, sliced
• 1 can (8 ounces) no-salt-added tomato sauce
• 1/4 teaspoon salt-free seasoning blend

1. In a large saucepan or Dutch oven, brown stew met; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Add onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. Add potatoes, celery, cabbage and carrot.
2. Cover and simmer 30 minutes or until vegetables are tender. Stir in tomato sauce and seasoning blend. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving.

beef stew meat, water, onion, pepper, bay leaf, potatoes, celery, cabbage, carrot, salt, salt

Taken from www.tasteofhome.com/recipes/cabbage-beef-stew/ (may not work)