1 tbsp. Fat or ghee
2 pounds beef stew cubes
2 tsp. Salt
¼ onion, diced
1 stick celery, diced
1 carrot, diced (optional)
1-2 leaves cabbage, chopped
2 bay leaves
½ cup marsala wine (dry)
water to cover
2 white potatoes, peeled and diced (or use leftover cooked rice)
Brown one pound beef and all the salt in the fat or ghee over medium-high heat; stir occasionally till brown on all sides (about 8 minutes).
Add the remaining meat, plus the onion, celery, carrot, and cabbage. Stir for a minute longer, and add the bay leaves and marsala. Scrape up any browned bits on the bottom of the pot and stir some more. Add just enough water to cover the meat, and bring the pot to a boil.
Reduce heat, cover, and simmer for an hour, or until beef is done to your liking. Add the potato chunks, and cook for ten more minutes, or until potatoes are tender.
Taste for salt, season to taste, and enjoy!