This comfort soup is even better the day after it’s made when the flavors have continued to meld. Yields 6 servings.
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
- 4 large carrots, peeled, diced
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 3 small bay leaves
- 2 tablespoons chopped fresh thyme or chopped fresh marjoram
- 6 cups (or more) beef broth
- 1 28-ounce can diced tomatoes in juice
- 3 cups coarsely chopped green cabbage
- 2 large Yukon Gold potatoes, peeled, diced
- 1 cup frozen corn kernels
- 1 cup frozen peas[/two_third]
- Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes.
- Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes.
- Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes.
- Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.
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This recipe is brought to you by Rachel Tribby, Executive Le Cordon Bleu Chef, Rosewood Ranch.