Beef and Cabbage Stew

Photo: psfreeman

For an easy and flavorful one-pot stew, make this comforting recipe. From Sharon Downs: St. Louis, Missouri. Recipe published in Country Woman September/October 1994.

Yield: 8 servings
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Ingredients

  • 1 pound(s) ground beef
  • 1/2 cup(s) chopped onion
  • 2 16-ounce can(s) kidney beans, rinsed and drained
  • 1 14 1/2-ounce can(s) beef broth
  • 1 16-ounce can(s) crushed tomatoes
  • 4 cup(s) chopped cabbage
  • 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried marjoram
  • 1/2 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper

Preparation

  1. In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender. Yield: 6-8 servings.


October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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