Vegetable Beef Soup - cooking recipe

Ingredients

2 tsp. vegetable oil
1 lb. boneless beef chuck, cut into 1-inch cubes and patted dry
1/2 tsp. salt, or to taste
1/4 tsp. black pepper
1 large yellow onion, sliced (1 1/2 c.)
1 medium-size stalk celery, thinly sliced (1/2 c.)
2 cloves garlic, minced
1 (14 1/2 oz.) can tomatoes, chopped, with their juice
4 c. low-sodium beef broth
1/2 tsp. each: dried thyme and marjoram, crumbled
1 bay leaf
2 large Idaho or Russet potatoes, peeled and cut into 1-inch cubes (2 1/2 c.)
2 small carrots, peeled and sliced 1-inch thick (1 c.)
2 c. shredded cabbage (8 oz.)

Preparation

In a 10-inch nonstick skillet, heat the oil over moderate heat.
Add the beef, season it with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook for 5 minutes or until browned on all sides.
Using a slotted spoon, transfer the beef to a 5-quart Dutch oven.