Beef And Cabbage Stew

• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 1 cube beef bouillon
• 2 cups beef broth
• 1 large onion, chopped
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 2 potatoes, peeled and cubed
• 4 cups shredded cabbage
• 2 celery ribs, sliced
• 1 carrot, sliced
• 1 (8 ounce) can tomato sauce
• salt to taste

1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

beef stew meat, beef bouillon, beef broth, onion, ground black pepper, bay leaf, potatoes, cabbage, celery, carrot, tomato sauce, salt

Taken from www.allrecipes.com/recipe/229255/beef-and-cabbage-stew/ (may not work)