Start by seasoning the beef with salt and pepper, to taste. Tip: generally I dispense enough salt and pepper to cover most the meat equally, then toss
Heat oil in dutch oven, then add in meat and cook until browned, about 10-12 minutes total, 5-6 minutes on each side. Tip: It's best to leave the meat undisturbed for the full 5-6 minutes on each side. Then transfer meat to a plate and set aside.
To the dutch oven add onion, celery, mushrooms and garlic. If needed add an additional tbsp of oil, but most times there is just enough oil/ liquids left to saute the onions. Saute for 5-7 minutes until veggies have softened.
Now add the tabasco sauce and soy and deglaze the pan. Stir well.
Add bell pepper, fresh thyme and bay leaf. Stir. Stir in the broth.
Transfer the meat back to the pot and stir well. Top with green beans and cabbage. You don't need to stir the veggies in, let them stay on top as they will cook much quicker.
Cover and turn heat to medium-low. Cook for 65-75 minutes. Check meat after an hour to see if it is tender enough to your liking.
Garnishing suggestions; hot peppers (pictured banana pepper and jalapeño) and cilantro.