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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 2 teaspoons olive oil
- 1 lb chuck or 1 lb stewing beef, cut into pieces
- 1 onion, thinly sliced
- 4 beets, trimmed, peeled and diced
- 3 carrots, sliced
- 1 cup cabbage, sliced
- 1 (14 1/2 ounce) can tomatoes, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 8 cups beef broth (I used 1 can chicken broth and 1 can beef broth)
Method
- In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
- Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
- Cover and cook on low for 8-10 hours.
- Remove bay leaf and serve.
