Fill a large pot of water (2 quarts and boil). Once boiling, gently put the stew meat in the water. The meat will start to foam, take the foam off the top and then reduce the heat and cook it for 2 or more hours. The longer you cook it the softer the meat will become and more favorable your soup will be. You can even cook on a lower heat all night.
While your meat is cooking, cut up your potatoes (to your size preference). I normally do a medium size dice, 1 inch cubes or smaller. I like smaller potatoes in my soup.
When I cook this recipe, I made it easier on myself and I used the grater function on my food processor. It took me 30 seconds to grate the carrots and beets.
At least 30 minutes before you want to serve your soup, saute the grated beets and carrots in a medium size pan. The goal is to soften the beets and carrots, and this step will add complexity to your soup.
Once the beets and carrots are soft, add the minced garlic and cook for 2 more minutes.
You can remove the beets and carrots for now, and re-heat your pan with some oil over medium heat. No need to wipe down your pan. Add the onion, and cook until translucent over medium to low heat. Stir in the contents from both pans into your pot. Stir until blended well.
With about 20+ minutes before you want to serve the soup or anytime before, add the cabbage to the soup. You want the cabbage to have at least 20 minutes of cooking before serving to soften the cabbage.
Pumpernickel bread is a great accompaniment to borscht soup.