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Beef and Beet Stew

Try this recipe for a new take on classic European borscht.

Reprinted with permission from The 10 Things You Need to Eat by Dave Lieberman and Anahad O'Connor (2010 William Morrow, an imprint of HarperCollins Publishers).

Beef and Beet Stew

This is my take on borscht, the classic Eastern European beet soup. It is a delicious, hearty soup that melds the richness of the beef with the sweetness of the beets. The longer you cook the broth, the more delicious your stew will be. Serves 6 to 8

2 pounds boneless beef round, cut into roughly 1-inch pieces

2 large carrots, roughly chopped

3 celery stalks, roughly chopped

3 medium onions, quartered

4 ounces tomato paste

Kosher salt

1 tablespoon black peppercorns

3 bay leaves

5 fresh thyme sprigs

1 pound red beets, peeled and grated

1 pound white cabbage, shredded

1 pound russet potatoes, peeled and finely diced

¼ cup red wine vinegar, plus more to finish

4 large garlic cloves, finely chopped

1 small bunch of fresh dill, stems removed and roughly chopped

Freshly ground black pepper

Combine the beef, carrots, celery, onions, tomato paste, 2 tablespoons salt, the peppercorns, bay leaves and thyme in a large stockpot and add water to cover by 4 or 5 inches. Bring to a simmer. After about 30 minutes, skim off any foam from the top, reduce the heat to the lowest setting, and cook, partially covered, for about 4 hours. Strain the broth through a fine-mesh sieve into another large pot, return the beef to the broth, and discard the vegetables. Add the beets, cabbage, potatoes, vinegar, chopped garlic and a handful of dill. Cook for 30 minutes longer, or until the potatoes are fork-tender. Finish by adding the remaining dill and season to taste with salt, ground pepper and vinegar.

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