Slow Cooker Ukrainian Stew. Very yummy, full of goodness. Just remember to glove up before chopping beetroot..
Ingredients:
1kg beef chuck cubed.
1 Brown onion chopped.
4 beetroot peeled and chopped (gloves!).
2 potatoes peeled and chopped.
2 x carrots peeled and chopped.
3 x garlic cloves minced
1 tin diced tom’s
1 tsp dried dill
2 tsp dried parsley
1 Bay leaf
1 tin Tom paste (or 170g)
2 cups beef stock
4 tbs red wine vinegar
1 Bay leaf
1 tsp pepper
Half a cabbage
Sour cream
Method:
Place beef, onion, carrots, garlic, potato beetroot and tinned tomatoes in slow cooker.
In a jug mix all the other ingredients together. Pour over meat. Cook on high for 4 – 5 hours or low for 8 -9 hours. Half hour before finish place sliced cabbage into stew and cook on high for 30 mins. Serve with a dollop of sour cream and crusty bread. Enjoy!
Tips:
Make sure mix is covered with the stock mix. I keep some extra made in case it gets low. This isn’t a thick stew traditionally, but if you prefer it thicker mix some cornflour with some cooking juice before adding the cabbage, and leave lid off for this part to help thicken. Chop vegies to your liking. I chop them pretty chunky and they all cook beautifully. Is a perfect winter warmer.
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