1-1/2 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
1-1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1 tablespoon sugar
1 small head cabbage
1 small can of tomato product (diced tomatoes, stewed tomatoes, tomato sauce, or a little tomato paste) 😉
➳ 1 pkg of Knorr’s Vegetable Soup Mix
Dash of crushed red pepper , optional-
other vegetables to preference or what’s at hand (I usually add green beans. Short-cut corn still on cob is real good too)
1. Season and sear meat in oil in a stock pot . Remove meat and sauté onion in remaining oil until golden. Return meat (okay #confession: I just add onions on top of seared meat & sauté a couple/few minutes more). Add water, salt & pepper. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours. I don’t measure, add water, BTBRTS & come back in a couple hours.
2. Add carrots, Knorr’s soup mix, tomatoes (via paste, diced, stewed…another time where use what’s at hand), pinch of crushed red pepper and sugar (optional); Add cabbage on top of meat. Add more water as needed to cover. Bring to boil, reduce to simmer (BTBRTS) Cover and simmer 45 minutes more.
Reblogged this on dawns-ad-lib.com® and commented:
Making this again …but with some new ingredients. Making use of some heirloom tomatoes & rainbow carrots.
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