New World Irish Stew

From a recipe clipping cut from The Cincinnati Post.

• 1 pound beef stew cubes
• 1 tablespoon vegetable oil or bacon drippings
• 2 cups water plus 1 tablespoon beef flavor instant bouillon (or beef broth)
• 1/4 teaspoon freshly ground pepper
• 2 medium carrots, pared, chunked
• 2 medium potatoes, pared, chunked
• 2 celery ribs, cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 6 small green cabbage wedges

Yield: about 2 quarts

Prep time: 35 minutes

Simmering: 2 hours

In a large kettle or Dutch oven, brown meat in fat. Don't crowd the pan; brown slowly, turning meat occasionally. Add water, bouillon, and pepper. Bring to a boil; reduce heat immediately so as not to toughen the meat. Cover and simmer 1 hour. Add remaining ingredients except the cabbage; cover and simmer 30 minutes. Add cabbage; cover and simmer 15 minutes. Adjust seasoning, adding a bit of salt or Worcestershire if desired.

Recipe from Borden.