Carb Smart Double Beefy Borscht Inspired Stew
with Sour Cream and Chives
Filling and hearty is the name of the game with this borscht inspired recipe. Ground beef is stewed with dil-garlic spice blend as well as a melange of traditional borscht veggies like cabbage, potatoes and onions. Finished with a generous of dollop sour cream, your taste buds will be off off and away!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
200 g
Yellow Potato
226 g
Red Cabbage, shredded
113 g
Beet
113 g
Mirepoix
7 g
Chives
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
2 tbsp
Tomato Sauce Base
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1/4-inch pieces.Add potatoes, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt to a parchment lined baking sheet. Season with pepper then toss to coat.Roast, in the middle of the oven, stirring halfway through, until tender and golden brown, 16-20 min.
Finely chop chives.Peel, then grate beets on the largest side of a box grater. (TIP: We suggest using gloves when prepping beets!)
Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add remaining garlic salt. Stir to coat.Using a slotted spoon, transfer beef to a bowl. Discard fat.
Reheat the same pot over medium.When hot, add 1 tbsp butter. Swirl pot until melted, 30 sec. Add cabbage, beets and mirepoix. Cook, stirring often until veggies are tender crisp, 3-4 min.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.Add beef, tomato sauce base, beef stock powder, vinegar, 1 tsp (2 tsp) sugar and 2 1/2 cups (4 cups) water.Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally until veggies are tender and stew has thickened slightly, 10-12 min.
Season stew to taste with salt and pepper.Divide stew between bowls.Top stew with roasted potatoes.Dollop sour cream over top.Sprinkle chives over top.
