Beet Root Stew
Category Entrée
Cuisine American
Prep 10 mins
Cook 30 mins
Ready-in 40 mins
Yields 4-6 servings

Ingredients

1 cup Yellow Onion, diced
½ cup Carrot, diced
½ cup Celery, diced
1 cup Yukon Gold Potatoes, diced
½ cup Green Cabbage, chopped
1 24-oz jar Paisley Farm Sweet Pickled Beets, drained
2 quarts Vegetable Stock
Salt and pepper, to taste
Sour Cream, to garnish
Horseradish, to garnish

Instructions

  1. In a large pot, heat a tablespoon of oil over medium heat. Add onion, carrot, celery, potatoes and cabbage. Cook, stirring occasionally, until onions are translucent and potatoes start to become tender, about 10 minutes.
  2. Add beets and stock, and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender and able to be pierced with a fork, about 20 minutes.
  3. Season stew with salt and pepper and serve with sour cream and horseradish as desired.
  4. Enjoy!

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