Slow Cooker Beef and Borscht Stew Recipe

slow cooker beef and borscht stew recipe
  • Yield: 8 soup bowls
  • Servings: 6-8
  • Prep Time: 40m
  • Cook Time: 10:00 h
  • Ready In: 10:40 h

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Nutritional Info

This information is per serving.

  • Calories

    277
  • Fat

    9 g
  • Saturated Fat

    7.7 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    40 mg
  • Sodium

    954 mg
  • Potassium

    204 mg
  • Carbohydrate

    24 g
  • Fiber

    5 g
  • Sugars

    2 g
  • Protein

    25 g

Slow cooker beef and borscht stew recipe. Cubed beef stew meat with vegetables cooked in a slow cooker. Serve this dish with sour cream. You may also like Hearty Beef Stew, another delicious stew recipe cooked in a slow cooker.

If you are looking for more slow cooker recipes, please check out our collection-Slow Cooker Recipes

Slow Cooker Beef and Borscht Stew Recipe

Ingredients

  • 1 pound (480 g) cubed beef stew meat
  • 1 tablespoon cooking oil
  • 4 medium beets, peeled and cut into pieces
  • 2 medium potatoes, peeled and chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 medium carrots, peeled and shredded
  • 1 medium yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 4 cups (1 L) beef broth
  • 6 oz (180 ml) can tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon freshlu ground black ppper
  • 1 bay leaf
  • 3 cups shredded cabbage
  • sour cream

Method

Step 1

In a large nonstick skillet, heat the cooking oil over medium-high heat. Working in batches, add cubed beef and brown on all sides. Drain off fat.

Step 2

In a 5-quart (5 L) slow cooker, combine beets, tomatoes, potatoes, carrots, onion, and garlic. Stir well, then add cooked meat.

Step 3

In a large mixing bowl, combine beef broth, tomato paste, vinegar, brown sugar, salt, dill, plack pepper, and bay leaf. Mix well and add the nixturevto the cooker.

Step 4

Cover the pot and cook on low-heat setting for 8-10 hours.

Step 5

Increase heat to high. Stir in shredded cabbage. Cover the slow cooker and cook for a further 30 minutes.

Step 6

Turn off the cooker and open the lid. Discard bay leaf. ladle into soup bowls. Garnish each serving with sour cream. Serve hot.

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