1 1/2 lb. beef cubes (roughly 1x1x1-inch)
1 onion, chopped
2 tbsp. olive oil
1 Portobello mushroom cap, chopped
1 (8 oz.) pkg. fresh mushrooms, chopped in half
2 tbsp. minced garlic
non-stick cooking spray (Pam)
1 cup white wine (or balsamic or red wine vinegar)
2 (15 oz. ea.) cans beef broth (I use reduced sodium Swanson)
2 cans water (use empty broth can)
3 celery stalks, chopped
3 carrots, chopped
1 (15 oz.) can diced tomatoes (Hunts)
1/2 head green cabbage, chopped
1/2 bundle cilantro (optional)

In a large pot combine beef and chopped onion with olive oil. Allow meat to brown at medium-high heat.

Meanwhile, combine chopped Portobello and fresh mushrooms in a skillet with garlic and non-stick cooking spray. Once they are about half-cooked, add wine (or vinegar). Allow fluid to cook-off/thicken.

When nearly finished cooking, add the mushrooms to the fulled browned meat. Add beef broth, water, celery, carrots and tomatoes. Bring to a very slight and gentle boil.

After 50 minutes add chopped cabbage and cilantro (if desired). Allow to cook for additional 10 minutes or until cabbage is tender. Enjoy!

Submitted by: Chloe