Ingredients
- 1 x 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1½ pounds), shredded
- 1 x 28-ounce can tomato purée
- 1 x 28-ounce can diced tomatoes
- 1½ cups sliced carrots
- 1 cup diced green bell pepper
- ¼ cup packed brown sugar
- 1 cup plain low-fat yogurt
Make it step by step
- Season the meat with salt and pepper; place in a large pot or dutch oven.
- Add the onions and enough water to cover the meat (about 2 quarts).
- Bring to a boil, reduce the heat, cover, and simmer 1 hour.
- Add all the remaining vegetables and the brown sugar.
- Cover and simmer 2 hours longer.
- Skim the fat from the top of the stew with a spoon.
- Serve the stew in bowls, each topped with 1 rounded tablespoon of yogurt.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.