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Beef And Borscht Stew

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 4 beets, peeled and cut into 1/2-inch pieces, or one 16-ounce can diced beets, drained
• 2 cups chopped, peeled potato
• 1 cup coarsely chopped tomato
• 1 cup coarsely shredded carrot
• 1/2 cup chopped onion
• 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)

Directions

1. In a skillet cook meat, half at a time, in hot oil over medium heat until brown.
2. Drain fat.
3. In a slow cooker combine all remaining ingredients except cabbage and yogurt.
4. Cover and cook on low for 8 to 10 hours or on high for 4 to 4 1/2 hours.
5. If using low setting, turn to high setting.
6. Stir in cabbage.
7. Cover and cook for 30 minutes.
8. Discard bay leaf.
9. Serve with sour cream.

Attribution