1 small onion, finely diced
1/2 red bell pepper, finely diced
2 medium carrots, finely diced
1 medium head cabbage, rinsed and chopped
1 medium onion, finely diced
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon vinegar
2 cloves garlic, minced
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1 cup thinly sliced fresh mushrooms
1 (4 ounce) can diced green chile peppers in liquid form
In a large stockpot over medium-high heat, brown onion in oil. Add red pepper and carrots; cook, stirring occasionally, for 10 minutes.
Meanwhile, bring beef broth to a boil, and add cabbage, onions, and bell pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 8 hours.
Meanwhile, in a medium saucepan, combine cream of mushroom soup, Worcestershire sauce, sage, thyme, dry mustard, vinegar, garlic, and mushrooms. Bring to a slow boil, stirring occasionally.
Stir mixed vegetables into cabbage mixture, and stir into vegetables to head.
Place beef cubes in a large stockpot. Cook over high heat until evenly brown. Reduce heat to low, and continue to cook until liquid is absorbed, about 4 minutes per side.
Remove beef cubes from stockpot, and stir in 2 tablespoons Worcestershire sauce, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons dried mustard, vinegar, and mushrooms. Simmer, stirring occasionally, for 5 minutes.