Rating: 3 stars
130 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 54
  • 2 star values: 38
  • 1 star values: 8

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Credit: Marcus Nilsson

Recipe Summary

total:
1 hr 30 mins
hands-on:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

420 calories; fat 13g; saturated fat 3.5g; cholesterol 100mg; sodium 680mg; protein 44g; carbohydrates 30g; sugars 9g; fiber 5g; iron 6mg; calcium 102mg.
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