4-6cupsbeef stock(if you're using an Instant pot, start by adding 2 cups of stock, adding more if necessary. As there is nowhere for the liquid to evaporate to, the soup might be too watery if you use 4 cups of stock.)
Heat a large pot over high heat.
Pat the meat dry, drizzle with olive oil and season with salt and pepper.
Brown the meat well on both sides. Remove and set aside.
Add all the vegetables to the pot and allow to saute for 10-15 minutes until they start to soften and caramelize.
Add the garlic, rosemary and bay leaves. Cook for another minute.
Add the tomatoes and soy sauce, scraping the sticky bits on the bottom of the pot.
Add the beef back in then add enough stock to cover everything. Season with salt and pepper, cover and reduce the heat.
Allow to simmer for 90 minutes - 2 hours until the beef is tender.
Remove the meat from the pot, shred and discard the bones.
Turn the heat up then add the beef back in. Allow to simmer for 10 minutes. At this point you can thicken the soup with a cornstarch slurry if necessary.