A hearty winter stew with sometimes forgotten healthy vegetables.
Ingredients:
2 lbs. lean beef stew meat
1 T olive oil
4 carrots or 2 cups, peeled and sliced (Parsnips could be used for 2 of the carrots.)
3 medium turnips or 1 cup, cut in strips
1 C sliced celery (3 stalks)
1 medium onion, sliced
3 C water
1 6 oz can tomato paste
1 bay leaf 1/2 t salt
1/4 t black pepper
2/3 C water
1 T sugar or honey
2 t vinegar
2 – 3 beets or 1 1/2 cup, peeled and cut in strips
1 small head cabbage, cut in 6 wedges
Light or no fat sour cream
Directions:
In Dutch oven, brown beef in oil then drain off any excess fat. Add carrot, turnip, celery, and onion.
Blend together tomato paste, 3 C water. salt and pepper. Pour over beef and vegetable in Dutch oven. Cover and bake 350 degrees for 1 hour.
Combine remaining water, sugar/honey, vinegar, and add to meat mixture. Add beets and place cabbage wedges on top of mixture, pushing partially in liquid. Cover and bake 45 – 60 minutes more.
Serve with sour cream. Makes 6 servings.