📝 About This Recipe
This soul-warming soup is a celebration of humble, honest ingredients transformed through slow simmering into a rich and savory masterpiece. Featuring tender chunks of seared beef chuck and sweet, buttery cabbage, the broth is deepened with fire-roasted tomatoes and a whisper of smoked paprika. It’s the ultimate comfort food for a chilly evening, offering a perfect balance of protein, vibrant vegetables, and a complex, umami-rich finish.
🥗 Ingredients
The Meat & Aromatics
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, excess fat trimmed)
- 2 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (diced)
- 3 medium Carrots (peeled and sliced into rounds)
- 2 pieces Celery Stalks (sliced)
- 4 cloves Garlic (minced)
The Pot & Broth
- 1 small head Green Cabbage (cored and chopped into 1-inch pieces (about 6-8 cups))
- 6 cups Beef Bone Broth (low sodium preferred)
- 14.5 ounces Fire-Roasted Diced Tomatoes (undrained)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
Herbs & Seasoning
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Smoked Paprika
- 2 pieces Bay Leaves
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
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3
Add the beef in batches, being careful not to crowd the pan. Sear until deeply browned on all sides (about 3-4 minutes per side). Remove beef and set aside on a plate.
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4
Reduce heat to medium and add the remaining tablespoon of oil. Add the onion, carrots, and celery. Cook for 5-7 minutes until the onions are translucent and the vegetables begin to soften.
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5
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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6
Deglaze the pot by pouring in 1 cup of the beef broth. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is pure flavor!
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7
Add the seared beef back into the pot along with any accumulated juices. Add the remaining broth, diced tomatoes, Worcestershire sauce, thyme, smoked paprika, and bay leaves.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 60 minutes.
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9
After an hour, stir in the chopped cabbage. The pot will look very full, but the cabbage will wilt down significantly as it cooks.
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10
Cover and continue to simmer for another 30-40 minutes, or until the beef is fork-tender and the cabbage is soft and buttery.
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11
Remove the bay leaves. Taste the broth and adjust seasoning with additional salt and pepper if needed.
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12
Stir in the fresh parsley just before serving to add a bright, herbaceous finish.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust on the beef provides the foundational depth for the entire soup. If you prefer a thicker consistency, you can mash a few of the cooked carrots against the side of the pot or add a diced potato during step 7. For a touch of acidity to brighten the richness, stir in a teaspoon of apple cider vinegar right at the end. This soup tastes even better the next day after the flavors have had time to meld in the refrigerator. If using a leaner cut like sirloin, reduce the initial simmering time by 20 minutes to prevent the meat from becoming tough.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or rye bread slathered in salted butter. Pair with a glass of bold Red Zinfandel or a dark, malty Stout to complement the savory beef. Add a dollop of sour cream or Greek yogurt on top for a creamy, tangy contrast. A side of sharp cheddar cheese slices makes for a classic farmhouse-style accompaniment. For extra texture, serve alongside a simple green salad with a lemon-vinaigrette dressing.