Cabbage Soup #4 (with Stew Beef)
Our 4th iteration of cabbage soup with the wonderful savory flavor of beef
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 4 tbsp. Canola or Vegetable Oil, divided ½ for the beef, ½ for sauteeing
- 1 - 1.5 lbs. Stew Beef Trim to bite size if needed
- Salt and Pepper To season the beef
- ½ Large Sweet Onion, diced
- 2 Celery Ribs, diced We do a rougher chop on the last ¼ rib (personal preference). The rest goes into the soup base.
- 2 Large Carrots, diced We do a rougher chop on the last ¼ carrot (personal preference). The rest goes into the soup base.
- 3 - 4 cloves Garlic, diced or minced
- 1 head Green Cabbage, chopped
- 2 tbsp. Italian Herbs We used the commonly found grinder in most grocery spice sections.
- 2 Bay Leaves
- ½ Lemon, juiced Feel free to add some zest as well.
- 10 cups Vegetable Stock We made our from Better than Bouillon Vegetable Base. Enough to cover.
Instructions
- Once prepped, drizzle a couple of tablespoons of oil in the Instant Pot and turn to saute mode. Pat the beef dry, drizzle with the other couple of tablespoons of oil. Season generously with salt and pepper. Brown the beef on saute mode, working in batches if needed to avoid crowding the pot, 7 - 10 minutes. Set aside.
- Deglaze the pot with a little of the stock. Scrape all the bits from the bottom (they add flavor and you avoid the burn notice). Saute the onion, carrots, and celery, stirring occasionally and until beginning to soften, about 5 - 7 minutes. Add the garlic and cook for 1 - 2 more minutes. Exit saute mode by pressing the cancel button.
- Add the rest of the ingredients and mix well. Cook on high pressure for 15 minutes. Naturally release pressure for about 20 minutes and quick release remaining pressure. Ladle into bowls and serve.
