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Beef Cabbage Stew

1 1/2 lb Beef stew meat, cut into 1" pieces
2 Beef bouillon cubes
1 c Hot water
1 lg Onion, chopped
1/4 ts Pepper
1 Bay leaf
2 md Potatoes, peeled and cubed
2 Celery ribs, sliced
4 c Shredded cabbage
1 Carrot, sliced
8 oz Can tomato sauce
Salt to taste


In a large saucepan or Dutch oven, brown stew meat. Drain. Meanwhile, dissolve bouillon cubes in water. Add to beef. Add onion, pepper and bay leaf. Cover and simmer for 1 1/4 hours or until tender. Add potatoes, celery, cabbage and carrot. Cover and simmer for 30 minutes or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15 minutes longer. Remove bay leaf before serving.


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