• 2 tablespoons olive oil • 1 large onion, chopped • 1 pound rib eye or scotch fillet steak, cut into 1-inch pieces
• 1 stalk celery, chopped • 2 large carrots, peeled and diced • 1 small green cabbage, chopped into bite-sized pieces • 4 cloves garlic, minced • 6 cups beef stock or broth • 3 tablespoons fresh chopped parsley plus more to serve • 2 teaspoons each dried thyme and dried rosemary • 2 teaspoons onion or garlic powder • Salt and freshly-cracked black pepper, to taste
Heat oil in a large pot over medium-heat, add the beef and sear on all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent.
Add the celery and carrots to the pan, mixing through the flavors in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed. Serve warm with a sprinkle of fresh parsley.
Instant Pot- Same steps 1 on sauté setting. Steps 2 and 3- add veggies, and the rest of the ingredients with broth or stock and cook on high pressure for 6 minutes with a slow release. Serves 8