Polish Beetroot and Cabbage Soup with Slow-Simmered Beef

Method

1. Trim and dice the beef chuck into 1-inch cubes. In a large pot, sear the beef over medium-high heat until browned on all sides, about 5 minutes.
2. Add the peeled and diced beets, chopped onion, and minced garlic to the pot. Sauté for 5 minutes until the onion is translucent.
3. Stir in the cabbage, caraway seeds, and beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour and 30 minutes, stirring occasionally.
4. Season with salt and pepper. Serve warm.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.