Foto: Spend With PenniesIngredients
- 1 ½ pounds beef chuck roast (cubed)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 ribs celery (chopped)
- 1 medium carrot (chopped in ½ inch pieces)
- 4 cloves garlic (minced)
- 6 cups beef broth
- 28 ounces canned whole tomatoes (with juices, 1 can )
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme leaves
- ¼ teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 6 cups chopped green cabbage
- 8 ounces russet potatoes (peeled and diced ½ inch)
Steps
Season the beef with salt and pepper and then toss with the flour.
In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
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