Beef Borscht Stew

By NickiR

Crock pot

Ingredients

• 1 lb. lean stewing beef, cubed
• 1 Tbsp. olive oil
• 4 beets, peeled, cut into 1/2 inch pieces
• 2 tomatoes, coarsely chopped
• 2 potatoes, peeled and cut into 1/2 inch cubes
• 2 carrots, shredded
• 1 onion chopped
• 3 cloves garlic, chopped
• 4 cups beef broth
• 1 6 oz. can tomato paste
• 2 Tbsp. red wine vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. dill
• 1 tsp. salt
• Freshly ground pepper
• 1 bay leaf
• 3 cups shredded cabbage

Preparation

Step 1

Brown the stewing beef in oil. Scrape up the brown bits and set aside.

In the crock pot, combine the beets, tomatoes, potatoes, carrots, onion and garlic. Put the meat on the top.

In a mixing bowl, combine the beef broth, tomato paste, red wine vinegar, brown sugar, dill, salt, pepper and bay leaf. Pour over the meat.

Cook on LOW for 8 hours.

Add the shredded cabbage and cook on HIGH for 1/2 hour.

Serve over egg noodles.