Slow cooker beef and borscht stew recipe. This recipe for beef stew is perfect for a cold winter day, and the slow cooker is the perfect cooking method. This hearty stew recipe is a delicious blend of meat, vegetables, and spices.
What Cut of Beef Should I Use to Make Borscht?
When making borscht, choosing the right cut of beef is essential to ensure a flavorful and tender stew. The ideal cut of beef for borscht is a cubed beef stew meat. This cut is typically taken from tougher cuts of beef, such as chuck or round, which benefit from the slow cooking process.
The cubed beef stew meat is perfect for borscht because it becomes tender and succulent when cooked low and slow in the slow cooker. The long cooking time allows the meat to break down and become melt-in-your-mouth tender, while also infusing the stew with its rich beefy flavor.
Using a cubed beef stew meat also ensures that the beef will hold up well in the stew and not become overly dry or tough. The small, uniform pieces of meat cook evenly and retain their moisture, resulting in a satisfying and hearty stew.
When purchasing the beef for your borscht, look for well-marbled pieces with a good amount of fat. The fat will render down during cooking, adding richness and depth to the stew. Trim any excess fat before adding the meat to the slow cooker.
By using a cubed beef stew meat, you can create a delicious and comforting borscht that is packed with tender beef and hearty flavors. So, next time you’re making borscht in a slow cooker, be sure to choose the right cut of beef for a truly satisfying stew.
How to Make Borscht in a Slow Cooker
To make borscht in a slow cooker, start by heating a tablespoon of cooking oil in a skillet over medium heat. Add 1 pound (480 g) of cubed beef stew meat and cook until browned on all sides. Transfer the meat to the slow cooker.
Next, add 4 medium beets that have been peeled and cut into pieces to the slow cooker. Beets are a key ingredient in borscht and add a rich, earthy flavor to the stew.
Peel and chop 2 medium potatoes and add them to the slow cooker as well. Potatoes provide a hearty texture and help to thicken the stew.
For added flavor, add 2 medium tomatoes that have been coarsely chopped. Tomatoes add a tangy sweetness to the stew and help to balance the flavors.
Season the stew with salt, pepper, and any other spices you prefer. Traditional borscht recipes often include dill, bay leaves, and garlic, but feel free to customize the seasonings to your taste.
Finally, pour enough beef broth or stock into the slow cooker to cover the ingredients. Set the slow cooker to low heat and let the stew cook for 6-8 hours, or until the meat is tender and the flavors have melded together.
Serve the borscht hot, garnished with fresh dill and a dollop of sour cream. This slow cooker beef and borscht stew is a comforting and satisfying meal that will warm you up on even the coldest of days. Enjoy!
Beef and Borscht Stew Serving Suggestions
When it comes to serving beef and borscht stew, there are a few delicious options to consider. Here are some serving suggestions that will enhance the flavors of this hearty dish.
1. Crusty Bread: Serve the beef and borscht stew with a side of crusty bread. The bread can be used to soak up the flavorful broth and add a satisfying crunch to each bite. A freshly baked baguette or a slice of rustic sourdough would be perfect for this.
2. Sour Cream: A dollop of sour cream on top of the stew adds a creamy and tangy element to the dish. The coolness of the sour cream balances out the richness of the beef and borscht flavors. It also adds a touch of freshness to the stew.
3. Fresh Herbs: Sprinkle some fresh herbs, such as dill or parsley, over the stew before serving. The herbs will add a pop of color and a burst of freshness to the dish. They also complement the earthy flavors of the beets and beef.
4. Pickled Vegetables: Serve the beef and borscht stew with a side of pickled vegetables, such as pickles or sauerkraut. The tanginess of the pickles cuts through the richness of the stew and adds a delightful contrast of flavors.
5. Red Wine: Pair the beef and borscht stew with a glass of red wine, such as a Cabernet Sauvignon or a Merlot. The robust flavors of the wine will complement the hearty flavors of the stew and enhance the overall dining experience.
By considering these serving suggestions, you can elevate the flavors of your beef and borscht stew and create a memorable dining experience. Experiment with different combinations to find your favorite way to enjoy this comforting dish.
Slow Cooker Beef and Borscht Stew Recipe
You may like as well:
Slow Cooker Piccata Chicken Recipe
Slow Cooker Hot Crab Dip Recipe
Slow Cooker Spicy Tomato Sipper
Slow Cooker Easy Curry Soup Recipe
Slow Cooker Seafood Paella Recipe
Ingredients
- 1 pound (480 g) cubed beef stew meat
- 1 tablespoon cooking oil
- 4 medium beets, peeled and cut into pieces
- 2 medium potatoes, peeled and chopped
- 2 medium tomatoes, coarsely chopped
- 2 medium carrots, peeled and shredded
- 1 medium yellow onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 cups (1 L) beef broth
- 6 oz (180 ml) can tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 3 cups shredded cabbage
- sour cream
Method
Step 1
In a large nonstick skillet, heat the cooking oil over medium-high heat.Working in batches, add cubed beef and brown on all sides. Drain off fat.
Step 2
In a 5-quart (5 L) slow cooker, combine beets, tomatoes, potatoes, carrots, onion, and garlic.Stir well, then add cooked meat.
Step 3
In a large mixing bowl, combine beef broth, tomato paste, vinegar, brown sugar, salt, dill, black pepper, and bay leaf.Mix well and add the mixture to the cooker.
Step 4
Cover the pot and cook in a low-heat setting for 8-10 hours.
Step 5
Increase heat to high.Stir in shredded cabbage.Cover the slow cooker and cook for a further 30 minutes.
Step 6
Turn off the cooker and open the lid.Discard bay leaf.Ladle into soup bowls.Garnish each serving with sour cream.Serve hot.
