Borscht-Inspired Beef and Balsamic Beet Stew
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. boneless beef chuck short rib or stew meat, cut into medium-sized chunks
2-3 tbsp. sauté oil (I like avocado or olive oil)
8 cups vegetable or beef broth (32 oz)
½ large sweet or yellow onion, thinly sliced
2 large carrots, peeled and sliced into thin discs
1 large russet potato, peeled and chopped into bite-sized pieces
2 bay leaves
2 tsp. tomato paste
½ small green or red cabbage, thinly sliced or shredded
1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad
¼ cup vinegar
Salt to taste
Black pepper to taste
Sour cream for serving
Chopped fresh dill for serving
Instructions
- Heat the oil in a medium/large dutch oven or stock pot over medium/high heat.
- Season all sides of the meat with salt and pepper. Add the meat to the pot, in a single layer, and sear until browned (about 2 to 3 minutes per side).
- Add the vegetable or beef broth to the pot and scrape the brown bits from searing the meat off the bottom, using a wooden or sturdy silicone spatula, to avoid scraping the pot. Next, add the onion, carrots, potato, bay leaves, and tomato paste. Stir and bring to a boil. Reduce the heat to low and simmer for about one hour, or until the vegetables are tender.
- Next, stir in the cabbage and bring back to a simmer. Simmer for about 30 minutes, or until the cabbage is tender.
- Add the jar of balsamic beets and onion salad, including the juice, to the pot. Bring back to a simmer and cook for another 15 minutes. Stir in the vinegar and season with salt and pepper as desired.
- Serve immediately topped with a dollop of sour cream and fresh dill.
