Ingredients2 h 20 m servings 372
- 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.
- Cook's Note:
- Beef broth can be substituted for the chicken broth.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 372 calories; 22.7 9 31.8 99 612 Full nutrition
ReviewsRead all reviews 26
This was wonderful! I changed a few things only because I wanted to use what I had in my pantry and frig: My package of stew meat was a little larger than 2 lbs, so I used it all; I used an enti...
This is one of the best stews I have ever made!! Bursting with flavor, thick and savory. I made it exactly how the recipe said and I will most definitely be making this again.
I made this but didn't want to use the beef bouillon cube so just used beef broth instead. I had a green head of cabbage leftover so used that instead of bagged so I had to double the liquid to ...
I grew up on this stew! My Russian grandmother made it all the time! Sometimes she would add carrots if she had some on hand, and there were always potatoes too, otherwise this is spot on and de...
This is a great low carb meal. After browning the meat, I took the meat out and sautéed the onions in the dripping until they were brown --which added another dimension to the taste. After the...
I love this recipe! I followed everything precisely and it was delicious. It fed my boyfriend and I, plus gave me lunch for a week. I will definitely make this again.
This made a fantastic stew. I had to add a lot more water (and so also bouillon) than the 1.33 cups listed for 2 pounds of meat. I ended up using 5 cups to barely cover everything.
Turned out awesome! I used a 16oz package of shredded cabbage and a 15oz can of diced tomatoes and it was great!