Old fashioned beef and cabbage like my mother used to make.
In a large saucepan or Dutch oven, heat the oil or shortening. Brown the stew meat well on all sides in hot oil. Meanwhile, dissolve bouillon in water. Add to beef along with chopped onion, pepper and bay leaf. Cover and simmer until stew beef is tender, about 1 1/4 hours. Add potatoes, cabbage, celery and carrot , and then add enough water just to the level of the vegetables. Cover and simmer about 30 minutes or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving.
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Serving Size: 1 (349g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 518 | ||
Calories from Fat: 379 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 119mg | 37 % | |
Sodium 549.9mg | 19 % | |
Potassium 904.4mg | 24 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 17.7g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 518
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