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Comforting Vegetable Beef Stew

From Augusta Locally Grown

<p>This is a simple, easy old-fashioned stew that will warm your soul. You can use boxed, or canned broth or make your own with water and beef bullion. Next time I make this I will probably use a full head of cabbage because I love cabbage. You can add a pinch or two of salt if you want. Use medium/larger potatoes or 3 smaller ones.</p>
Source: Carmelita A. (Entered by Carmelita Melecio Anderson)
Serves: makes 6-8 hearty bowls

1.5-2 lbs lean stew beef
6 cups beef broth
1 large onion, chopped
1 bay leaf
1/4 teaspoon ground black pepper
2-3 potatoes, peeled and cubed
2 celery ribs, sliced
1 can diced tomatoes
4 tablespoons tomato paste
1.5-2 cups cut green beans (optional)
1/2 head cabbage
2 medium carrots, sliced

Step by Step Instructions
  1. 1. Brown stew meat in dutch oven or large stock pot about 12 min. Drain excess grease.
  2. 2. Add beef broth, onion, pepper, and bay leaf to the beef. Cover and simmer for about 2 hours.
  3. 3. Add potatoes, carrots, celery, tomatoes, tomato paste and let simmer 20 min. Add cabbage and continue to simmer another 15-20 min.