Hearty Meat and Vegetable Stew

Instructions

1. 1

   Cut the beef chuck into bite-sized cubes. Peel and dice the potatoes and carrots. Chop the onions, mince the garlic, and shred the cabbage.

2. 2

   Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.

3. 3

   Add the chopped onions and minced garlic to the pot. Sauté for 2-3 minutes until the onions are translucent and fragrant.

4. 4

   Stir in the diced potatoes and carrots. Cook for another 3 minutes, stirring occasionally.

5. 5

   Pour in the low-sodium beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.

6. 6

   Add the shredded cabbage and cooked rice to the pot. Stir well and continue to simmer uncovered for another 15 minutes, until all the vegetables are tender and the stew has thickened slightly.

7. 7

   Season with salt and black pepper to taste. Stir and adjust seasoning as needed.

8. 8

   Serve the hearty meat and vegetable stew hot, garnished with fresh herbs if desired.