Warm & Hearty Cabbage Beef Soup Recipe

PREP:

• Heat the oil in a large dutch oven or stock pot over medium-high heat.
• Sprinkle the beef with salt and pepper and brown in batches for roughly 2-3 minutes per batch.
• Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.

COOK:

• Add the onions, and scape down the brown bits on the bottom of the pan with a wooden spoon,
• Cook the onions for 4-6 minutes or until they start to turn translucent. Add the garlic and cook for another 30 seconds.
• Add the seared beef, sliced celery, carrots, beef stock, sugar soy sauce, vinegar, thyme, rosemary, garlic powder, onion powder, and bay leaf. 

SIMMER:

• Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1 1/2 – 2 hours or until the beef is tender.
• Add the cabbage during the last 15-20 minutes of cooking so that it doesn’t become too mushy.
• Taste and adjust with salt and pepper as desired. Serve topped with chopped parsley alongside crackers or crusty bread!