What You Need:

  • 1 tablespoon olive oil
  • 1 1/2 pounds beef flank steak cut into cubes
  • 1 onion, chopped
  • 5 small carrots, thinly sliced
  • 4 cups cabbage, shredded
  • 4 red potatoes, diced
  • 2 stalks of celery, diced
  • 2 (14.5-ounce) cans tomatoes, diced
  • 2 (14.5-ounce) cans beef broth
  • 1 (10 3/4-ounce) can tomato soup
  • 1 tablespoon sugar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon parsley flakes
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