In a Dutch oven, brown stew meat; drain.
Meanwhile, dissolve bouillon cubes in water; add to beef.
Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender.
Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender.
Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf