- 1
Ingredients
- 4 quarts water
- 1.5 lbs beef chuck
- 6 medium sized yellow potatoes, peeled, diced into 1/2 inch cubes
- 1 large onion, peeled, diced
- 1 large carrot, peeled, grated
- 2-3 medium sized beets, peeled, grated
- 1 can peeled tomatoes, chopped
- 1 can beans (black eyed peas)
- 1 bell pepper, seeded, diced
- Oil for frying
- Salt & Pepper, to taste
- 4 tbsp flat leaf Italian parsley, chopped
- 2 tbsp dill, chopped
Preparation
Step 1
Instructions
Place meat into the pot with water and cook over medium heat, until fork tender, about 2-3 hours. All throughout the cooking process, skim the water from impurities that float to the top.
Once the meat is tender, remove it from the pot and shred to small pieces.
Salt the water.
Add diced potatoes to the beef broth (water in which the meat was cooking) and cook on medium heat until fork tender.
Meanwhile, In a large skillet with 2-3 tbsp oil, fry the onions until slightly golden over medium high heat. Add carrots and bell pepper and fry for another 3-4 minutes. Add grated beets, chopped tomatoes, stir, cover with lid and lower the heat to low. Allow to cook, adding water from the pot with potatoes as needed, until beets are soft, about 7-8 minutes minutes.
Once the potatoes are cooked, add shredded meat and beans. Bring to boil.
Add the beet mixture to the pot, bring to boil and turn off right away.
Check for salt and add more if needed.
Add parsley & dill & ground black pepper.
For optimal flavor, allow flavors to mend for 20-30 minutes before serving.
Serve hot, with dollop of sour cream.
Instructions