INGREDIENTS
4
cups thinly sliced green cabbage
1‑1/2
pounds fresh beets, shredded
5
small carrots, cut lengthwise into halves, then cut into 1-inch pieces
1
parsnip, peeled, cut lengthwise into halves, then cut into 1-inch pieces
1
cup chopped onion
4
cloves garlic, minced
1
pound beef stew meat, cut into 1/2-inch cubes
1
can (about 14 ounces) diced tomatoes
3
cans (about 14 ounces each) reduced-sodium beef broth
1/4
cup lemon juice
1
tablespoon sugar
1
teaspoon black pepper
Sour cream (optional)
Fresh parsley (optional)
PREPARATION:
Slow Cooker Directions
- Layer ingredients in slow cooker in following order: cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes, broth, lemon juice, sugar and pepper. Cover; cook on LOW 7 to 9 hours or until vegetables are crisp-tender.
- Season with additional lemon juice and sugar, if desired. Dollop with sour cream and sprinkle with parsley.
This recipe appears in:
European
