2 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and black pepper
1 onion, chopped
1 28-ounce can whole peeled tomatoes
8 cups low-sodium beef broth
1½ pounds red potatoes, cut into 1-inch pieces
1/4 head green cabbage (about 3/4 pound), sliced
Sat fat 3.5g
How to Make It
Heat the oil in a large pot over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Cook, in batches, until brown on all sides, 10 to 12 minutes. Transfer to a plate; reserve the pot.
Add the onion to the reserved pot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the tomatoes, breaking them up with a spoon. Cook, stirring occasionally, until thickened, 10 to 12 minutes. Add the broth and beef and bring to a boil. Reduce heat, cover, and simmer until the beef is almost tender, 25 to 30 minutes. Add the potatoes and simmer until almost tender (they will meet resistance only in the middle when poked with a knife), 8 to 10 minutes. Add the cabbage and simmer until the potatoes and cabbage are tender, 6 to 8 minutes.
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