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Low-Carb Beef Cabbage Stew
Low-Carb Beef Cabbage Stew
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Satisfying beef and cabbage stew in a tangy tomato broth, topped with creamy sour cream.
Ingredients:
  • 2 pounds beef stew meat, trimmed and cut into 1-inch cubes
  • 1 cube beef bouillon
  • 1.3333333730698 cups hot chicken broth
  • 2 large onions, coarsely chopped
  • 1 teaspoon Greek seasoning
  • 0.25 teaspoon ground black pepper
  • 2 bay 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
Instructions:
  • In a large saucepan or Dutch oven, brown the beef for about 5 minutes while stirring, then discard excess grease.
  • Combine beef bouillon with chicken broth in a bowl until fully dissolved, then pour over the beef.
  • Combine onions, Greek seasoning, black pepper, and bay leaves with the broth-beef mixture. Cook covered until the beef is tender, approximately 1 hour and 15 minutes. Then, stir in cabbage and celery, cover and continue simmering until the celery is tender, about 30 minutes.
  • Combine plum tomatoes, tomato sauce, and salt into the beef-broth mixture and simmer without a cover until the stew slightly thickens, for about 15 to 20 minutes. Remember to remove and discard the bay leaves before serving.

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