Sunday, February 05, 2012

Borscht Stew

Borscht Stew

2 lbs beef chuck
oil of your choice for browning
1 large onion, chopped
1 clove garlic, minced
1 teasp smoked paprika
1 cup water or beef stock or enough to mostly cover the meat
2 bay leaves
1 can tomatoes (optional)
1/4 cup sherry vinegar
3 medium-large beets, cooked, peeled, and chopped
10 baby carrots, cut in half
1/4 green or red cabbage, chopped finely
4 leaves swiss chard, cut up
1 teasp ground cumin
1/2 teasp mace
Greek yogurt as garnish

Brown meat in oil and set aside.  I browned my meat whole then cut it into small pieces when it had cooled, which meant more juice to supplement the stock.  Cook onions in oil until softened and browned.  Add garlic, smoked paprika, stock, bay leaves, the reserved meat, and tomatoes with their juice if you are using them.  Press down the meat in the pan and make sure you have enough liquid to nearly cover it.  Cook, covered, barely simmering for 1 1/2 to 2 hours--until meat is tender.  Add cut up cooked beets, carrots, cabbage, cumin, and mace, and cook, covered, stirring occasionally, until vegetables are tender.  Add chard,  and cook briefly until the chard is wilted.  Serve with a dollop of greek yogurt.

John thought this was missing something, but he doesn't like things with any strong flavor so I was very cautious with the spices.

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