Low-Carb Beef Cabbage Stew recipe

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Ingredients

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1 ⅓ cups hot chicken broth
2 large onions, coarsely chopped
1 teaspoon Greek seasoning
¼ 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

Nutrition Info

371.9 calories
carbohydrate: 9 g
cholesterol: 99.5 mg
fat: 22.7 g
fiber: 2.4 g
protein: 31.8 g
saturatedFat: 8.9 g
servingSize: -
sodium: 612.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes, drain excess grease.

  2. Stir beef bouillon into chicken broth in a bowl until dissolved, add to beef.

  3. 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.

  4. 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.

Recipe Yield

8 servings

Recipe Note

I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.

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