Ingredients:

  • 5 lbs (1.2 kg) Beef Stewing Steak (Chuck or Shin), cut into 1-inch cubes
  • 2 Tbsp (30 ml) Olive Oil or Vegetable Oil
  • 1 large Yellow Onion (200g), diced
  • 3 medium Carrots (250g), peeled and sliced into rounds
  • 2 Celery stalks (100g), sliced
  • 4 Garlic cloves (20g), minced or pressed
  • 2 Tbsp (30g) Tomato Paste (Purée)
  • 8 cups (2 Litres) Low-Sodium Beef Stock
  • 1 (14.5 oz) can (410g) Diced Tomatoes, undrained
  • 1 tsp (5 ml) Dried Thyme
  • 2 large Bay Leaves
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 large Green Cabbage (1 kg), quartered, cored, and roughly shredded
  • 1 tsp (5 ml) Cider Vinegar or Red Wine Vinegar
  • 2 Tbsp (10g) Fresh Parsley, chopped

Instructions:

  1. Prep the Beef: Ensure the beef cubes are patted very dry. Season generously with salt and pepper.
  2. Sear the Beef: Heat the oil in the Dutch Oven over high heat until shimmering. Sear the beef in 2 or 3 batches, ensuring not to overcrowd the pot. Cook until deep brown on all sides (3-4 minutes per batch). Remove the seared beef with a slotted spoon and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot, scraping up any browned bits (fond) left by the beef. Cook for 6–8 minutes until the onions are translucent and the carrots begin to soften.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant, allowing the tomato paste to caramelise slightly.
  5. Deglaze: Pour in about 1 cup (250 ml) of the beef stock, scraping the bottom of the pot vigorously to lift all the remaining fond. This is pure flavour!
  6. Combine and Bring to Boil: Return the seared beef to the pot. Add the remaining stock, diced tomatoes (undrained), dried thyme, and bay leaves.
  7. Initial Simmer: Bring the mixture to a boil, then immediately reduce the heat to the lowest setting possible—it should be barely bubbling. Cover tightly and simmer for 75 minutes.
  8. Add the Cabbage: After the 75-minute simmer, the beef should be almost fork-tender. Stir in the shredded cabbage.
  9. Final Simmer: Replace the lid and continue to simmer for another 15–20 minutes, or until the cabbage is tender but still retains a slight textural bite. (We don't want mushy cabbage!)
  10. Adjust Seasoning: Remove and discard the bay leaves. Taste the soup and adjust the salt and pepper as necessary.
  11. The Secret Finish: Stir in the 1 tsp of cider vinegar just before serving. This acid lift cuts through the richness and brightens all the flavours.
  12. Serve: Ladle into bowls and garnish generously with fresh chopped parsley.