Chuck, round and flank steaks require more work to tenderize, but they are very flavorful and much less expensive.
Heat oil in large 8 quart dutch oven. Add beef and brown on all sides - about 30 minutes; remove the steak from dutch oven.
Add onion to dutch oven and cook slowly until golden brown. Add browned steak. Stir in 1 cup water. Add apples and tomatoes; then sprinkle with sugar, salt and pepper.
Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours.
Add potatoes and cook 15 minutes. Add cabbage and simmer 20 minutes longer or until meat and vegetables are tender. Serve with pan juices spooned over top.
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