1-3 TBSP olive oil
1 ½ pounds beef – stew meat, chuck or blade – cut into 1 inch cubes
1 tsp beef bouillon
2 cups beef broth
1 large onion, chopped
1 bay leaf
2 large Russet potatoes, peeled and cubed
1 small head of cabbage, shredded
2 ribs celery, chopped
1 cup tomato sauce
Salt and pepper to taste
1. In a Dutch oven over medium heat, working in batches so as not to crowd the pan, brown the beef on all sides in olive oil, adding more oil as needed and setting cubes aside as they brown. Drain off any rendered fat.
2. Put beef back into Dutch oven, and add beef broth, bouillon, onion, bay leaf and salt and pepper. Cover and simmer for about two hours, or until meat is tender. Add potatoes, celery and carrot, cover and simmer an additional 30 minutes or until potatoes are tender.
3. Stir in cabbage and tomato sauce. Taste and adjust for seasonings. Simmer another five minutes to allow flavors to blend.