Slow Cooker Shanghai-Style Beef Borscht
By: Sharon Chen
Published: Sunday, February 5, 2017 - 6:58pm

Ingredients




2 tablespoons Canola oil
2 tablespoons butter
1/4 cup all purpose flour
1 medium onion, sliced
1 pound beef stew meat
2 stalks celery, chopped
1 cup carrots, chopped
1 large russet potato, diced
4 teaspoons minced garlic (about 4 medium garlic cloves)
2 cups beef broth
1 (6-oz) tomato paste
1 (14.5-oz) can diced tomatoes
1 bay leaf
1 teaspoon sea salt
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
3 cups green cabbage, thinly sliced
chopped fresh basil for garnish

Preparation

1 Make a roux by melting butter with Canola oil over medium heat in a skillet. Once the butter is completely melted, decrease the heat to low, add flour; stir constantly until the mixture is blended and smooth. 2 Add onion into the roux; increase the heat back to medium. Stir until the onion is well coated and fragrant; transfer the mixture to the slow cooker. 3 Place all other ingredient except the cabbage in the slow cooker; stir well; cover and cook on low for 8 hours. 4 Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender. 5 Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.

About

A hearty borscht recipe made with beef stew meat and onion sautéed in a roux and slow cooked in homemade beef bone broth, this Shanghai-style beef borscht makes a delicious comfort meal on a chilly day.