Low-Carb Beef Cabbage Stew

Name: Low-Carb Beef Cabbage Stew
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds beef stew meat, trimmed and cut into 1-inch cubes; 1 cube beef bouillon; 1.33 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

372

kcal

per serving

Prep

15 min

Cook

125 min

Total

140 min

Serves

Per serving 372 kcal Fat 23g Protein 32g Carbs 7g Net carbs 7g

AIngredients

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1.33 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

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BMethod

Brown the beef. Cook the beef cubes in a large saucepan or Dutch oven, stirring, until they're browned on all sides, about 5 minutes. Drain off the excess grease.
Make the broth. Stir the beef bouillon cube into the hot chicken broth until it dissolves, then pour it over the beef.
Simmer until tender. Add the onions, Greek seasoning, black pepper, and bay leaves. Cover the pot and simmer until the beef is fork-tender, about 1 hour 15 minutes.
Add the vegetables. Stir in the cabbage and celery, cover again, and simmer until the celery is tender, about 30 minutes more.
Finish the stew. Stir in the plum tomatoes, tomato sauce, and salt, then simmer uncovered until the stew thickens slightly, 15 to 20 minutes.
Pull the bay leaves. Fish out the bay leaves and discard them before serving.