Cabbage, Carrot, & Potato Beef Soup

(3)
"It's a gray and rainy day, and I've spent most of it writing and wishing for a steaming bowl of this soup ... cabbage, carrots, potatoes, beef chunks, and ladles and ladles of broth, topped with grated parmesan, a squirt of lime, and accompanied by pieces of crusty bread for those ladles and ladles of broth."
-- @martine.boyer
Beef Soup

◦ 1 1/2 lbs beef stew meat, cut into bite-sized pieces and seasoned with salt and pepper
◦ 1 tablespoon vegetable oil
◦ 6 cups beef broth
◦ 2 cups water
◦ 1/2 cup red wine
◦ 1 onion, finely chopped
◦ 1 stalk celery, chopped
◦ 2 carrots, peeled and sliced
◦ 2 russet potatoes, peeled and cubed
◦ 1 teaspoon minced garlic
◦ 2 cups cabbage, chopped
◦ 2 (14 ounce) cans diced tomatoes with juice
◦ 2 teaspoons dried basil
◦ 1 teaspoon dried oregano
◦ 1 1/2 teaspoons salt
◦ 1/2 teaspoon pepper
◦ 1 bay leaf

Directions:

1. Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.

2. Add in all the other ingredients and stir well.

3. Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.

4. Add more salt and pepper to taste, if desired, and discard the bay leaf.