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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium-high heat. Add beef, half at a time, and cook until browned; drain. In a 4- to 5-quart slow cooker combine beets, potatoes, tomatoes, carrots, onion, garlic and bay leaf. Add meat to slow cooker.
In a large bowl stir together broth, tomato paste, vinegar, brown sugar, salt, dill and pepper. Pour over meat in the slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 4 1/2 hours.
If using Low, turn to High. Stir in cabbage, cover and cook for 30 minutes more.
To serve, remove and discard bay leaf. Ladle stew into bowls. If desired, top with sour cream.