Beef & Cabbage Stew

I found this recipe on Since beginning the keto-diet I will probably leave out the white potatoes and carrot and figure out what other things I can use. As of now each serving packs around 21 grams of carbs. This one is really tasty and serves 6.


1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
1/4 teaspoon ground black pepper
1 bay leaf
4 cups shredded cabbage
2 potatoes, peeled and cubed
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can of tomato sauce
salt to taste


  1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
  2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.
  3. Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
  4. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

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