Low-Carb Beef Cabbage Stew

Ingredients

• 2 lb beef stew meat, trimmed and cut into 1-inch cubes
• 1 cube beef bouillon
• 1 1/3 cups chicken broth hot
• 2 large onions coarsely chopped
• 1 tsp Greek seasoning
• 1/4 tsp pepper
• 2 bay leaves
• 8 oz cabbage (1 package shredded)
• 5 stalks celery sliced
• 8 oz plum tomatoes whole, coarsely chopped (1 can)
• 8 oz tomato sauce (1 can)
• salt to taste

Instructions

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.
5. Cook's Note: Beef broth can be substituted for the chicken broth.