Ingredients:

  • 900 g (2 lbs) Beef Chuck or Stewing Steak, trimmed and cut into 3 cm (1.5 inch) cubes
  • 2 tbsp Olive Oil, divided
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Black Pepper, plus more for seasoning
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 2 L (5 cups) Beef Stock (low sodium)
  • 800 g (28 oz can) Crushed Tomatoes
  • 1 tbsp Tomato Purée (paste)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 tbsp Balsamic Vinegar
  • 450 g (1 lb) Russet Potatoes, peeled and cubed
  • 450 g (1 lb) Green Cabbage, cored and shredded
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep Beef: Pat the cubed beef dry with kitchen paper and season liberally with salt and pepper.
  2. Sear: Heat 1 tbsp of oil in the Dutch oven over high heat. Add beef in single-layer batches, ensuring not to crowd the pot. Sear for 3-4 minutes per side until a deep brown crust forms. Remove the seared beef with a slotted spoon and set aside.
  3. Sauté Mirepoix: Reduce heat to medium. Add the second tablespoon of oil and the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.
  4. Add Garlic: Stir in the minced garlic and tomato purée. Cook for 1 minute until fragrant.
  5. Deglaze: Pour a small splash (about ½ cup) of the beef stock into the pot. Scrape up all the brown bits (fond) stuck to the bottom of the pot to release maximum flavour.
  6. Add Beef and Liquid: Return the seared beef to the pot. Add the remaining beef stock, crushed tomatoes, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a rapid boil.
  7. Initial Simmer: Once boiling, reduce the heat immediately to the lowest setting, cover the pot partially, and simmer gently for 60 minutes.
  8. Add Potatoes: Add the cubed potatoes to the pot. Continue simmering, still partially covered, for another 30 minutes, or until the beef is starting to feel fork-tender.
  9. Add Cabbage: Stir in the shredded cabbage. Simmer for an additional 15–20 minutes, or until the cabbage is tender-crisp.
  10. Final Seasoning: Stir in the balsamic vinegar. Taste the soup and adjust the seasoning with additional salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
  11. Serve: Remove and discard the bay leaves. Ladle the soup into bowls and garnish generously with fresh chopped parsley.