Vegetable Soup with beef and cabbage 😉

Damn delicious, rich broth. As close as I can get from my non-measuring and timing self. 😜 But it’s so flexible, except how long you braise/cook that beef; THAT’S a must for tenderness. Guesstimate ⤵️
Always taste. .and keep tasting and seasoning to taste thru-out cooking! You can always add salt and pepper, but you can’t take it back out. The bouillon I use is also salty, so I wait until it’s done to check the salt level; aside from seasoning beef before I sear it.

Ingredients:
1-1/2 lb. lean beef stew meat (I use chuck roast and cut it myself, trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 onion, chopped, 2 minced garlic cloves
4 cups water (I used broth)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
1 small head cabbage, maybe half, depending on size
Couple carrots, sliced/diced …
1 pkg of Knorr’s Vegetable Soup Mix (we just like it 🤷‍♀️)
Dash of celery salt, garlic powder, onion powder, Italian seasoning, crushed red pepper (optional)
– other vegetables to preference or what’s at hand. I usually add green beans. I’ve also been using Better than Bouillon, both beef base & vegetable. And a can of diced or stewed tomatoes. About 4 cups broth. A splash of worchestershire sauce is good, too 😁
Directions:
1. Season and sear meat in oil in a stock pot . Remove meat and sauté onion in remaining oil until translucent, scraping bottom of pan for FLAVOR left from beef. You might need to add a tbsp of oil. Return meat & add water/broth, salt & pepper. Bring to a boil. Reduce heat, cover, and simmer approximately 1-1/2 hours.
2. Add carrots, Knorr’s soup mix, tomatoes, crushed red pepper, and sugar; cook for 20 minutes. 3. Add green beans & cabbage on top of meat. Add more broth to the level of cabbage. Bring back to a boil, and back to simmer. Cover and simmer 20-30 minutes or when beef and vegetables are tender.