3-4 russet potatoes cut in quarters
1 bag frozen peas
2 to 2 ½ pounds round steak, trim the fat and cube
1-cup flour
2 cups carrots, chopped into half inch pieces
2 cups celery, chopped
3 cans of 8-oz tomato sauce
2 cups water
1/4 cup vegetable oil
1 white onion
1/2 head of cabbage
1 table spoon salt
1 teaspoon pepper
1-2 bay leafs
1/2 teaspoon garlic powder

Cut the round steak into cubed pieces. Dredge them in flour and set aside.

Slice the onion.

Heat oil in a large pot, the same pot you will cook the stew in. Add the onion and cubed meat to the hot oil. Brown the onion and meat.

After browning, add the tomato sauce and water. Then, add cabbage, potatoes, celery, frozen peas and carrots. Finally, add salt, pepper, bay leaf and garlic. Stir well.

Keep on medium heat for at least 2 hours or until cabbage and carrots are very tender.

The stew will thicken, if it appears to be getting too thick, add more water. Enjoy.


Leave a Reply

Please log in using one of these methods to post your comment:

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Watch & Listen LIVE