RCI-SP.004.0267.001
Russian Beef and Cabbage Stew
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Source: The New Fa
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- x 2-pound boneless chuck roast1 unittrimmed and cut into 1-inch cubes
- 1 teaspoon
- ¼ teaspoon
- 2 cups
- head cabbage (about 1½ pounds)1 smallshredded
- x 28-ounce can tomato purée1 unit
- x 28-ounce can diced tomatoes1 unit
- 1½ cups
- 1 cup
- ¼ cup
- 1 cup
Method
1
Season the beef cubes with salt and freshly ground pepper.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the seasoned beef in batches, browning on all sides until a dark crust forms.
10 minutes
3
Remove the browned beef and set aside, then add the chopped onion to the pot and cook until softened and translucent, about 5 minutes.
5 minutes
4
Add the shredded cabbage, sliced carrots, and diced green bell pepper to the pot and stir to combine.
5
Pour in the tomato purée and diced tomatoes with their juice, then return the beef to the pot.
6
Stir in the brown sugar until well combined, then bring the mixture to a boil.
7
Reduce the heat to low, cover the pot, and simmer gently for 1 hour and 45 minutes to 2 hours, stirring occasionally, until the beef is very tender and the flavors have melded.
105 minutes
8
Taste and adjust seasoning with additional salt and pepper if needed.
9
Remove from heat and stir in the plain low-fat yogurt until evenly incorporated.
10
Ladle the stew into bowls and serve hot.