Beet and Cabbage Stew
This beet and cabbage stew builds a big pot from cheap, sturdy vegetables and a long simmer of meat and bones. Crushed tomatoes form the base, and the beets go in at the end so they keep their color. Lemon juice and sugar are added by taste, letting you steer the finish toward sharp or sweet. It makes a generous batch, well suited to feeding a table or filling the freezer.
Instructions
If you are using fresh beets, cook them first, either by boiling in water for 1.5 to 2 hours or roasting at 350 °F for 90 minutes. They are done when a fork slides in easily. Canned beets need no cooking and can go straight into the stew later.
Move the cooked beets into a sink or large bowl of cool water. Once they are cool, press your thumbs into the skin to slip it off. If the skin will not come away, the beets need more cooking.
While the beets cook, put the meat and bones in a large 12-quart stock pot. Add the crushed tomatoes and about the same amount of water, stir, and bring to a boil.
Boil the meat for an hour to 90 minutes. Then add the cabbage, garlic, carrots, onion and celery, and cook until the vegetables are soft.
Stir in the cubed beets. Add lemon juice and sugar a little at a time, tasting as you go, until the balance of sour and sweet suits you.
Cook for 5 more minutes, then serve.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
