Back to Recipes
Slow Cooker Shanghai-Style Beef Borscht
Sharon Chen
6 servings
BeginnerA 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.
Total Steps
5
Ingredients
18
Tools Needed
1
Related Article
DelishPlanIngredients
- 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
- 2 cups beef broth
- 1 can 6-oz tomato paste
- 1 can 14.5-oz diced tomatoes
- 1 leaf 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(optional)
Instructions
1
Step 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
Step 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
Step 3
Place all other ingredient except the cabbage in the slow cooker; stir well; cover and cook on low for 8 hours.
4
Step 4
Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender.
5
Step 5
Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.