Borscht Stew Slow Cooker Recipe

Borscht Stew Slow Cooker Recipe

Ingredients

• 1 pound (900 g) beef short ribs
• 260 g sliced carrots
• 1½ cups (225 g) turnips, peeled, sliced, and cut in strips
• 450 g beets, peeled, sliced, and cut in strips
• 1 medium onion, sliced
• 1 cup (100 g) sliced celery
• 700 ml water
• 1 can (6 ounces, or 170 g) no-salt-added tomato paste
• 1 tbsp (13 g) sugar
• 1 tbsp (15 ml) vinegar
• ¼ teaspoon pepper
• 360 g cabbage, cut in wedges

Method

1. In a large skillet over medium heat, slowly brown the short ribs on all sides
2. Drain off the excess fat
3. Place the sliced carrots, turnips, beets, onion, and celery in slow cooker
4. Place short ribs on top of the vegetables
5. Stir together the water, tomato paste, sugar, vinegar, and pepper; mix well
6. Pour the mixture over the ribs
7. Cover and cook on low for 10 to 12 hours
8. Just before serving, skim the excess fat from stew
9. Fifteen minutes before serving, cook cabbage wedges in a 3-quart (2
10. 8 L) saucepan in a large amount of boiling salted water until tender, 10 to 12 minutes
11. Drain cabbage well
12. Transfer ribs, vegetables, and cabbage to individual soup bowls
13. Yield: 6 servings
14. Per serving: 463 g water; 364 calories (39% from fat, 35% from protein, 26% from carb)

Full List of Healthy Recipes
Full List of Stew Recipes