Cabbage Beef Soup Potatoes (Printable)

A comforting bowl featuring tender beef, cabbage, potatoes, and simmered vegetables for chilly days.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into ¾-inch cubes

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium potatoes, peeled and diced
05 - 3 carrots, sliced
06 - ½ head green cabbage, chopped (about 1 lb)
07 - 2 celery stalks, sliced

→ Pantry

08 - 6 cups beef broth
09 - 1 can (14 oz) diced tomatoes, with juice
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp paprika
15 - Salt and black pepper, to taste

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for 5-6 minutes. Remove and set aside.
02 - In the same pot, add onion and celery. Sauté for 4-5 minutes until softened. Add garlic and cook 1 minute more.
03 - Stir in tomato paste and paprika; cook for 1 minute to develop flavors.
04 - Return beef to the pot. Add potatoes, carrots, cabbage, diced tomatoes with juice, beef broth, bay leaf, and thyme. Season with salt and pepper.
05 - Bring to a boil, reduce heat, and simmer uncovered for 1 hour 15 minutes, or until beef is tender and vegetables are cooked through.
06 - Remove bay leaf. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls and garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after simmering for nearly two hours, practically melting in your mouth
  • Everything cooks in one pot, meaning minimal cleanup and maximum flavor development
  • This soup actually tastes better the next day, so it's perfect for meal prep or feeding a crowd
02 -
  • Browning the beef properly creates flavor compounds that cannot be replicated any other way, so do not rush this step
  • The soup will continue to thicken as it sits, so add extra broth when reheating leftovers
  • Removing the bay leaf before serving is important, as biting into one is an unpleasant surprise
03 -
  • Cut your beef and vegetables into uniform sizes so everything cooks evenly
  • Let the soup come to room temperature before refrigerating to prevent condensation from diluting the flavors

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