Beef and Cabbage Soup
Beef and Cabbage Soup that uses simple ingredients you probably already have. Tender beef, cabbage, potatoes, carrots, and tomatoes cook together in one pot until everything is tender and the broth is rich.
Equipment
- Measuring Cups & Spoons
Ingredients
- 1½ pounds beef stew meat
- 3 tablespoons all-purpose flour divided
- 1½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 2 tablespoons oil
- 1 large onion diced
- 3 medium carrots sliced
- 4 cloves garlic minced
- 2 (14.5-ounce) cans diced tomatoes
- 1 tablespoon soy sauce
- 4 cups beef broth
- 1½ pounds potatoes whole baby reds, or diced whole potaotes
- ½ head green cabbage chopped
- ½ teaspoon red pepper flakes
Instructions
- Toss the beef stew meat with 2 tablespoons of flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated.
- Heat the oil in a large heavy bottom pot over medium-high heat. Add the beef and brown on all sides, working in batches if needed. Transfer the beef to a plate and set aside.
- Reduce heat to medium. Add onion and carrots to the pot and cook until the onion softens and starts to turn translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Sprinkle remaining 1 tablespoon of flour into the pot and stir well to form a light roux with the vegetables and fat. Cook for 1 minute.
- Add the diced tomatoes and soy sauce. Stir well and let the tomatoes cook down for 3 to 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot with beef broth, potatoes, chopped cabbage, red pepper flakes, plus remaining salt and pepper.
- Bring the soup to a gentle boil, then reduce heat to a steady simmer. Cook uncovered for 45 to 55 minutes, until the potatoes are tender and the beef is soft.
Nutrition
Serving: 2cups
Did you try this recipe?Let me know how it was!