Slow-Cooked Borscht

Method

1. Brown the beef in a large pot.
2. Add onions, carrots, and garlic; cook until fragrant.
3. Stir in beets, potatoes, and tomatoes; cook for 10 minutes.
4. Add cabbage and vegetable broth; bring to a boil.
5. Reduce heat and simmer for 40 minutes, then season with salt and pepper.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.