bacon – 1 strip
1 onion
1 big carrot
1 big rib celery
2-ish pounds beef chuck
1 smallish cabbage
2 big beets
vinegar
salt and pepper
This makes a big, meaty pot of soup, so adjust the quantities to suit your tastes. Preheat your oven to 275 F. Dice up a strip of bacon and start sauteeing that in an oven-safe pot or casserole. Add the diced onion, celery, and carrot. Once those are soft, add the beef – I went with small cubes but big ones would make it more stew-like. Once the beef has browned a bit add the chopped cabbage and grated beets. Add enough water to almost cover the stuff in the pot and bring it all to a boil. Cover and place in the oven. Cook until the beef is tender, about 2 hours. Season as you like – I usually add some salt, pepper, and vinegar.
