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Comforting Vegetable Beef Stew
From Augusta Locally Grown
<p>This is a simple, easy old-fashioned stew that will warm your soul. You can use boxed, or canned broth or make your own with water and beef bullion. Next time I make this I will probably use a full head of cabbage because I love cabbage. You can add a pinch or two of salt if you want. Use medium/larger potatoes or 3 smaller ones.</p>Source: Carmelita A. (Entered by Carmelita Melecio Anderson)
Serves: makes 6-8 hearty bowls
Ingredients
1.5-2 lbs
lean stew beef
6 cups
beef broth
1
large onion, chopped
1
bay leaf
1/4 teaspoon
ground black pepper
2-3
potatoes, peeled and cubed
2
celery ribs, sliced
1 can
diced tomatoes
4 tablespoons
tomato paste
1.5-2 cups
cut green beans (optional)
1/2 head
cabbage
2
medium carrots, sliced
Step by Step Instructions
- 1. Brown stew meat in dutch oven or large stock pot about 12 min. Drain excess grease.
- 2. Add beef broth, onion, pepper, and bay leaf to the beef. Cover and simmer for about 2 hours.
- 3. Add potatoes, carrots, celery, tomatoes, tomato paste and let simmer 20 min. Add cabbage and continue to simmer another 15-20 min.