Step 2 add browned beef broth mushrooms and bay leaves to a large pot.
Add cabbage celery and red bell pepper. Add cabbage and celery to broth beef mixture. Plug in your instant pot and press the saute button. Heat a large skillet over medium high heat.
Cook beef in batches until browned. Cover and simmer until beef is tender at. Step 4 stir plum tomatoes tomato sauce and salt into broth beef mixture and simmer uncovered until stew is slightly thickened 15 to 20 minutes. Step 3 add cabbage diced tomatoes onions.
Ingredients 1 lb 450 g pork boneless shoulder butt or loin cubed 3 cups of cold water 1 head of cabbage chopped 1 onion or leek chopped a large chunk of fresh ginger chopped into large slices 1 tablespoon apple cider vinegar salt to taste coconut oil to cook the pork with. 1 cups cauliflower florets 1 lb ground beef 1 tbsp olive oil or avocado oil 3 cloves garlic minced cup diced yellow onion 3 cups beef broth cup no sugar added tomato sauce medium sized head green cabbage chopped about 4 cups 2 tsp sea salt 1 tsp garlic powder 1 tsp paprika. Add bacon and cook for 3 minutes or until crisp. Directions step 1 season beef with salt and pepper.
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