Beef Cabbage Stew


  • 2 lb. beef cut in 1 inch cubes
  • flour
  • 2 Tbsp. vegetable oil
  • 5 cup boiling water
  • 1 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • Ad
  • 1 clove garlic
  • 2 bay leaves
  • 1 Tbsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • dash cloves
  • 1 tsp. sugar
  • 2 medium onions, cut in rings
  • 1 can stewed tomatoes (16oz.)
  • 1 cup shredded cabbage
  • 6 carrots, sliced
  • 6 potatoes, cubed


Brown floured meat in oil; do not crowd in pan when browning. Add boiling water, spices and onions and simmer until tender. Add carrots and potatoes and cook until vegetables are tender.

By Robin from Washington, IA


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