Ingredients:

  • 2 lbs (1 kg) Beef Chuck Steak, diced into 1-inch cubes
  • 2 Tbsp (30 ml) Olive Oil or Vegetable Oil, for searing
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp (30 g) Tomato Paste
  • 6 cups (1.5 litres) low-sodium Beef Stock
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 tsp Kosher Salt, plus more for seasoning beef
  • 1/2 tsp Black Pepper, freshly ground
  • 3 medium Russet or Yukon Gold Potatoes, peeled and cut into 3/4-inch chunks
  • 1 small head (750 g) Green or White Cabbage, roughly shredded
  • 1 tsp White Wine Vinegar or Lemon Juice
  • 1/4 cup Fresh Dill or Parsley, finely chopped, for garnish

Instructions:

  1. Prep the Beef: Pat the diced beef dry thoroughly using paper towels. Season generously with salt and pepper.
  2. Sear the Beef: Heat the oil in the Dutch oven over medium-high heat. Brown the beef in batches (do not overcrowd the pot) until well-caramelised on all sides. This crust is essential for flavour. Remove the beef and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot (using the beef drippings). Sauté for 6–8 minutes until softened and the onions are translucent.
  4. Build the Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly and smells fragrant.
  5. Deglaze and Add Liquid: Return the seared beef to the pot. Pour in about 1/2 cup of the stock and scrape up any sticky brown bits from the bottom (the fond). Add the remaining stock, bay leaves, and dried thyme.
  6. The Long Simmer: Bring the soup to a full boil, then immediately reduce the heat to the lowest setting so it maintains a gentle simmer. Cover the pot and cook for 90 minutes, or until the beef is fork-tender. Skim any foam that rises to the surface during the first 30 minutes.
  7. Add Potatoes: After the 90-minute simmer, add the diced potatoes. Continue to simmer, partially covered, for 15 minutes.
  8. Add Cabbage: Stir in the shredded cabbage. Simmer for an additional 10–15 minutes. The cabbage should be tender but still retain some structure.
  9. Final Seasoning and Brightness: Remove the bay leaves. Taste the broth and adjust the salt and pepper as needed. Stir in the teaspoon of white wine vinegar or lemon juice to balance the richness.
  10. Serve: Ladle into bowls, garnishing generously with fresh dill or parsley.