Hearty Beef and Beet Stew
This is a version of Borscht, a soup native to Eastern Europe. Beetroot, as one of the main ingredients gives this soup its distinctive color. There are many different versions of Borscht out there, some recipes even serve it cold. This recipe was passed down from my grandma.
Ingredients (Makes ~8 Servings):
3 lbs. beef rump roast (or similar cut), cut into 2 inch cubes
3 Tablespoons avocado oil (or other cooking oil)
1 large onion, roughly chopped
1/4 cup all-purpose flour
1 lb. canned whole tomatoes, drained
4-5 large carrots, roughly chopped
5 red potatoes, quartered
1 teaspoon sea salt
1/2 teaspoon whole Allspice (or 1/4 teaspoon ground Allspice)
1/4 teaspoon black pepper
4 bay leaves
4 cups shredded green cabbage (~1/2 whole cabbage)
1- 15oz. can whole beets, halved
3 cups beef broth+ more if needed
Red wine vinegar, for garnish
Sour cream, for garnish
Instructions:
Place cubed roast in a large stock pot. Cover with water and simmer for several hours until meat is tender. Or you can place in a crockpot, cover with water (or beef broth) and cook on high for 4-5 hours or low for 6-8 hours.
Remove meat once done, strain liquid.
Wash out the pot. Dry. Heat 3 Tbs oil in the pit. Add the onion, cook until browned, about 5 minutes.
Add flour to the pot then the meat. Stir to combine. Cook for another 2 minutes.
Add the drained tomatoes, carrots, potatoes, spices and broth. Cover and simmer until potatoes are tender, about 15-20 minutes.
Add shredded cabbage and beets. Add more broth if needed. Stir to combine. Simmer about 5 more minutes. Taste and season to taste with more salt and pepper if needed.
Serve with a dash of red wine vinegar and a dollop of sour cream. Make sure to remove the bay leaves before serving!
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I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
