Spicy Beef & Cabbage Soup -- Slow Cooker
2 tablespoons olive oil or coconut oil
1-1/2 pounds diced stew beef (approximate 1" cubes)
1 medium onion, diced
1 large head savoy cabbage, coarsely chopped into 1/2-inch wide strips (or regular green cabbage)
4 cups beef stock
1 14.5-ounce can diced fire roasted tomatoes (including juice)
1/2 teaspoon ground chipotle chile powder
Salt and pepper, to taste
In a large dutch oven, heat oil over medium-high until hot; add beef cubes and brown, stirring frequently. Transfer browned beef cubes and any accumulated juices to a 6-quart crock pot. In same pan, add diced onions and saute over medium high heat until translucent; add cabbage and cook until wilted and slightly softened, stirring frequently, about 10 minutes. Transfer cabbage and onion mixture to crock pot. Pour beef stock over the beef and cabbage/onion mixture. Stir in diced tomatoes with their juices, chipotle chile powder and salt and pepper, to taste. Cover and cook on low for 10 hours (up to 24 hours). Taste broth for seasoning; add additional salt and pepper, if desired. Serve in bowls.
*Note: If a less spicy soup is desired, reduce chipotle chile powder to 1/4 teaspoon. If you prefer the soup to be more tomato based, substitute the diced fire roasted tomatoes for 1 28-ounce can of crushed tomatoes.