Place a heavy-bottomed pot or a dutch oven over medium-high heat. Heat the olive oil and add the stew meat. Brown evenly for about 10 minutes. This will guarantee that the meat will be very tender when eating and not chewy.

Add the onion, celery, carrots, beets, and about a quart of water. Season with salt, pepper, onion and garlic powder to taste and add the bay leaves. Bring to a boil, lower the heat to a low simmer, cover and simmer for 1 hour.

Add the diced potatoes, shredded cabbage and drained tomatoes to the pot. Cook for another 20 minutes, until the vegetables are tender.

Remove the bay leaves, ladle soup into bowls and top with a dollop of sour cream or ricotta.

For slow cooker, combine all ingredients other than potatoes, cabbage and tomatoes. Cook on low for 7-8 hours or on high for 4 hours. Turn to high, add the potatoes, cabbage and tomatoes and cook for another half hour.