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Beef and Borscht Stew

3.5 by 2 people
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  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 4 1/2 hours (high), plus 30 minutes

Beef and Borscht Stew



  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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