MAKES: 6 SERVINGS
PREP: 40 MINS
COOK: 8 HRS TO 10 HRS (LOW) OR 4 TO 4 1/2 HOURS (HIGH), PLUS 30 MINUTES
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
3 cups shredded cabbage
Sour cream or plain yogurt (optional)
- 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.
- In a large bowl combine broth, tomato paste, vinegar, brown sugar, salt, dill, and pepper. Pour over all.
- 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.
- Discard bay leaf. If desired, serve with sour cream.
Nutrition Facts (Beef and Borscht Stew)
Per serving: 248 kcal , 5 g fat (2 g sat. fat , 45 mg chol. , 623 mg sodium , 29 g carb. , 5 g fiber , 22 g pro.