Slow-Cooker Shanghai-Style Beef Borscht

Try this Slow-Cooker Shanghai-Style Beef Borscht recipe for dinner
Contributor
Beef Stew

Gourmet Persuasian

With slow cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This Shanghai version of beef borscht soup for sure satisfies your craving for a warm comfort meal on a chilly day.

For more great recipes like this one, visit Gourmet Persuasian.

4
Servings
484
Calories Per Serving
Deliver Ingredients

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 four medium garlic cloves)
  • 2 Cups beef broth
  • 6 Ounces tomato paste
  • 14.5 Ounces 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

Directions

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.

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.

Place all other ingredient except the cabbage in the slow cooker; stir well; cover and cook on low for 8 hours.

Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender.

Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.

Nutritional Facts

Total Fat
19g
27%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
103mg
34%
Carbohydrate, by difference
36g
28%
Protein
44g
96%
Vitamin A, RAE
778µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
48mg
64%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
133mg
13%
Choline, total
106mg
25%
Fiber, total dietary
7g
28%
Folate, total
110µg
28%
Iron, Fe
5mg
28%
Magnesium, Mg
96mg
30%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
390mg
56%
Selenium, Se
35µg
64%
Sodium, Na
1265mg
84%
Water
399g
15%
Zinc, Zn
2mg
25%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.