Ingredients

• 4 beets , peeled and chopped
• 1 , 28 ounce
• 2 potatoes , peeled and chopped
• 1 pound beef stew meat , cut into ½-inch pieces
• 1 onion , chopped
• 1 cup baby carrots , cut into ½-inch pieces
• 3 cloves garlic , minced
• 2 cups beef broth , or more
• 1 , 6 ounce
• 6 tablespoons red wine vinegar
• 3 tablespoons brown sugar
• 1 tablespoon dried parsley
• 1.5 teaspoons dried dill weed
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 3 cups shredded green cabbage
• 1 cup sour cream , as garnish

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

Nutrition per serving