Slow Cooker Beef and Borscht Stew Recipe
- Cuisine: Russian
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 8
- Servings: 6-8
- Prep Time: 40m
- Cook Time: 10:00 h
- Ready In: 10:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
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 freshly 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, black pepper, and bay leaf. Mix well and add the mixture to 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.