Chop the chuck roast into small bite-sized cubes. Get your very large pot nice and hot, then add a drizzle of olive oil, the meat, and the crushed garlic cloves to the pot.

Brown the meat for a few minutes. Stir just enough to prevent burning, but you want it to get that darker color. If it’s leaving a brown sticky mess on the bottom of the pot, that means it’s carmelizing, and you’re doing it right.

When the meat is well colored, before things start to burn, take the chunks of meat out of the pot and set them aside. Add your onion. As the water releases from the onion, you can start to scrape the bottom of the pot to get the lovely brown stuff incorporated into your veggies.

Add the carrots, bay leaves, salt, pepper, coriander, cloves, rosemary, and cabbage. Stir to get all the veggies coated in the oil and spice mix.

Allow the veggies to cook for several minutes, as the water releases from them. You’ll know it’s done releasing when the noise of the sizzling increases again.

Add in your carton of beef broth to stop the frying. Add the two cans of tomatoes, the bouillon cubes, and fill one of the cans with hot water and add that as well.

Bring the mixture to a low boil, and add the potatoes and beets. If your vegetables are not completely covered in liquid, add some boiling water or additional beef stock if you have it.

Cover and allow to simmer for 40-60 minutes, until the vegetables prick easily with a fork. Cook for less time if you want your veggies a little crunchier. Add back the chuck roast cubes and stir through. Taste the broth and adjust the seasoning as needed.

Serve with a dollop of sour cream and a sprinkle of fresh or dried dill. Enjoy!