Name: Hearty Beef and Cabbage Soup
Prep time: 20 min
Cook time: 3 h
Total time: PT-480463H26M27S
Yield: 6
Ingredients: 2 Tablespoons olive oil; 2.5 pounds roast beef (with marbleized fat throughout) – cut into 2-3 inch chunks; kosher salt and freshly ground black pepper – to taste; 3 Tablespoons tomato paste; 5-6 cups mixture of water and lower-sodium beef broth – use 1/2 water, 1/2 packaged broth; 1 Tablespoon olive oil; 2 leeks (2 cups) – light green and white parts chopped; 2 stalks celery (1 cup) – chopped; 4 carrots (3 cups) – chopped; 4 cloves garlic – minced; 1 medium cabbage (about 10 cups) – chopped; 15 oz. tomato sauce; 7-8 cups lower-sodium beef broth – can use reserved broth; 1 teaspoon thyme; 1 Tablespoon Worcestershire sauce; 3 bay leaves; salt and pepper – to taste

Description

Hearty Beef and Cabbage Soup combines the robust flavors of marbled roast beef with the sweet and tender textures of cabbage and root vegetables, creating a perfect blend for a comforting meal. This dish not only warms the body but also the soul, making it an ideal choice for cold winter nights or any day that calls for a nourishing, hearty meal.This rustic stew is a celebration of simple, wholesome ingredients. As the beef simmers gently, it releases its flavors into the broth, enriched further by the earthy tones of leeks, carrots, and celery. Each spoonful is a testament to the power of traditional cooking methods, where slow cooking brings out the depth of flavors and creates a meal that feels like a warm embrace.

Ingredients

Scale

For the beef:
2 Tablespoons olive oil
2.5 pounds roast beef (with marbleized fat throughout) – cut into 2-3 inch chunks
kosher salt and freshly ground black pepper – to taste
3 Tablespoons tomato paste
5–6 cups mixture of water and lower-sodium beef broth – use 1/2 water, 1/2 packaged broth
For the soup:
1 Tablespoon olive oil
2 leeks (2 cups) – light green and white parts chopped
2 stalks celery (1 cup) – chopped
4 carrots (3 cups) – chopped
4 cloves garlic – minced
1 medium cabbage (about 10 cups) – chopped
15 oz. tomato sauce
7–8 cups lower-sodium beef broth – can use reserved broth
1 teaspoon thyme
1 Tablespoon Worcestershire sauce
3 bay leaves
salt and pepper – to taste

Instructions

Prepare the beef: In a large stockpot, heat olive oil over medium high heat. Cut the roast into large chunks. Salt and pepper the meat liberally. Brown the beef chunks on all sides, using a tongs to turn/hold the beef. Be careful to not crowd the meat. You may need to brown in two sessions.
Remove the meat to a plate, and add tomato paste and broth/water to stock pot. Deglaze the pan by stirring up all the brown bits from the bottom of the pan. Add the beef back in, and cook on medium heat for approximately 1.5 – 2.5 hours, or until it is fork tender. Remove meat to plate, and when cooled, shred. Reserve the broth to use later.
Prepare the soup: Using the same stock pot, heat olive oil to medium high heat, and add the leeks, celery, carrots, thyme, and salt and pepper. Sauté until slightly softened (approximately 4-5 minutes). Add garlic during the last 30 seconds.
Add tomato sauce and beef broth (can use reserved broth) to pot, and stir. Add the chopped cabbage, Worcestershire sauce, bay leaves, and salt and pepper to taste, and bring mixture to a boil. Reduce heat to simmer, and add shredded beef back in pan. Cook until cabbage is wilted. Check seasonings.

Prep Time: 20 minutes
Cook Time: 3 hours

Nutrition

Calories: 320