Beet Stew with Beef & Cabbage


5 beets including stems and leaves
3 tablespoons olive oil
2 cups boneless stewing beef (cut into bite-sized pieces)
2 leeks (finely chopped)
2 carrots (peeled and chopped)
1 can diced tomatoes (drained)
1 small head red or green cabbage (shredded)
5 cups bone broth
2 tablespoons tomato paste
4 tablespoons of red wine or red wine vinegar
3 tablespoons honey
Sea salt & freshly ground pepper (to taste)
1/4 cup sour cream
6 tablespoons fresh dill

1. Set oven to 375C. Wash beets, cut stems ,beet leaves and set aside. Wrap beets in tinfoil and place on cookie sheet in oven. Cook for 45 mins. or until tender. Place cooked beets in cold water with ice-cubes before peeling and cutting into cubes.
2. In a large saucepan warm olive oil. Brown cubed beef for 5-7 mins. Set aside.
3. Add leeks, garlic, to saucepan and saute until softened 5-7 mins.
4. Pour in bone broth and add beef, tomatoes, carrots, cabbage, beets stems, beet leaves, tomato paste, diced tomatoes.
5. Simmer for 1 hour or until beef is tender
7. Add beets, red wine/vinegar, honey, sea salt 7 freshly ground pepper.
8. Ladle the stew into bowls and garnish with sour cream and chopped dill.

Prep time: 30 mins. Cooking time: 2 hrs.

Smell, Taste, Enjoy. Be Mindful Food You Eat!

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