Ingredients
2tbspolive oil
1large onion,chopped
1lbrib eye,or scotch fillet steak, cut into 1-inch pieces
1celery stalk,chopped
2large carrots,peeled and diced
1small green cabbage,chopped into bite-sized pieces
4garlic cloves,minced
6cupsbeef stock,or broth
3tbspfresh parsley,chopped
2tspdried thyme,or dried basil
2tspdried rosemary,or dried oregano
2tsponion powder,or garlic powder
salt and freshly-cracked black pepper,to taste
Preparation
Heat the oil in a large pot over medium-heat.
Add the beef, then sear one all sides until browned all over.
Add the onions, then cook for 3 to 4 minutes, until transparent.
Add the celery and carrots to the pan, then mix to combine.
Cook while mixing occasionally for 3 to 4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften.
Add in the garlic, and cook for 1 minute until fragrant, mixing to combine.
Add the stock, parsley, dried thyme, dried rosemary, and onion powder, then mix well.
Bring to a simmer, then reduce the heat to medium-low and cover with a lid.
Allow to simmer for 10 to 15 minutes, or until the cabbage and carrots are soft.
Season with salt and pepper, and add extra dried herbs, if needed.
Serve warm with a sprinkle of fresh parsley, and enjoy!
