Herbed Beef and Beet Stew (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 pounds beef stew meat 1/2 tablespoon caraway seeds 1 teaspoon ground ginger 1/4 teaspoon cinnamon kosher Salt black Pepper 3 tablespoons olive oil 2 tablespoon red wine vinegar 2 tablespoon sugar 1 tablespoon minced garlic 2 sweet onions, diced 2 beets, diced 1 rutabaga, diced 2 large white potatoes, diced fresh parsley fresh dill sour cream

Instructions

Season meat on both sides with caraway seeds, ginger, cinnamon, salt and pepper. Place a large stainless steel pot over medium heat. Add oil. When the oil is hot add chuck steaks, browning well on both sides. Add the vinegar, sugar, onion, and garlic followed by 5 cups of cold water. Bring water to a simmer, skimming the foam as it rises. Cover and simmer gently for 3 hours. Remove meat from the liquid. Skim excess fat from the liquid. Add beets, potatoes, and rutabaga. Taste and re-season with more salt, pepper and any or all of the spices as necessary. Break the meat into bite size pieces and add it back to the stew. Simmer 30 more minutes. Ladle stew into bowls. Garnish with sour cream, fresh parsley and dill sprigs. Serves 4 to 6.

Serving Size

makes 4-6 servings

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