2 tablespoons olive oil, divided
1 lb. boneless beef chuck, cut into chunks
1 large onion, diced small
2 carrots, sliced
2 celery stalks, sliced
1 large russet potato, scrubbed but unpeeled, cut into chunks
1 28-oz can diced tomatoes
6 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 cup peas
1/2 cup corn
1 cup green cabbage, chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
- In a large soup pot over medium-high heat, heat the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining tablespoon olive oil to the pot and reduce heat to medium. Add the onion, carrots and celery, and cook, stirring occasionally, until onion is softened, about 5 minutes. Return the beef and any juices to the pot.
- Add the broth, bay leaf, thyme, marjoram, diced tomatoes, peas, corn, potatoes, cabbage, and a generous sprinkling of salt and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 1 hour. Taste and add more salt and pepper if needed. Stir in fresh parsley just before serving.