Beef and Borscht Stew

Beef and Borscht Stew + enlarge image
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2 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
40 mins
Cook:
8 hrs to 10 hrs (low) or 4 to 4 1/2 hours (high), plus 30 minutes
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Beef and Borscht Stew

Ingredients
1
pound beef stew meat, cut into 1-inch cubes
1
tablespoon vegetable oil
4
medium beets, peeled and cut into 1/2-inch pieces, or one 16-ounce can diced beets, drained
2
cups chopped, peeled potatoes (2 medium)
1
cup coarsely chopped tomatoes (2 medium)
1
cup coarsely shredded carrots (2 medium)
1/2
cup chopped onion (1 medium)
3
cloves garlic, minced
1
bay leaf
4
cups reduced-sodium beef broth
1
6 ounce can tomato paste
2
tablespoons red wine vinegar
1
tablespoon packed brown sugar
1/2
teaspoon salt
1/2
teaspoon dried dill
1/4
teaspoon ground black pepper
 
Sour cream or plain yogurt (optional)

Directions

  1. In a large skillet brown meat, half at a time, in hot oil; drain off fat. In a 4- to 5-quart slow cooker combine beets, potatoes, tomatoes, carrots, onion, garlic, and bay leaf. Add meat to cooker.
  2. In a large bowl combine broth, tomato paste, vinegar, brown sugar, salt, dill, and pepper. Pour over all.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in cabbage. Cover and cook for 30 minutes more.
  4. Discard bay leaf. If desired, serve with sour cream.

Nutrition Facts

(Beef and Borscht Stew)
    Per serving:
  • 248 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 45 mg chol.,
  • 623 mg sodium,
  • 29 g carb.,
  • 5 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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