Ukrainian Chuck Roast Beet Boarch Recipe

Boarch With Chuck Roast

My Russian boyfriend when I was just a girl taught me tomake this Boarch.  His family was from the Ukraine but is made pretty much like this I understand all over Russia.  Some of the best I have ever had was in a Russian Tea Room in the Village, NYC, NY. This stew  a real favorite of mine. Even my friends who swear they hate beets like this hardy stew. It is packed with vegetables and so good for you. I make it once in a while because I no longer own a food processor and it is a lot of chopping and a lot of the time I can't afford the beef so make it vegan.  

INGREDIENTS

• 4 teaspoons canola oil, divided
• 2 pounds of Chuck Roast on the Fat side, cut into 1/2-inch cubes
• 8 ounces mushrooms, sliced
• 4 medium beets (about 1 pound), peeled and shredded
• 1 1/2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup red wine
• 6 cups reduced-sodium beef broth
• 1 cup no-salt-added tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped fresh dill, plus more for garnish
• 1/2 cup reduced-fat sour cream

PREPARATION

1. Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
2. Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
3. Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
4. Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.

TIPS & NOTES

• Make Ahead Tip: Refrigerate for up to 3 days; garnish just before serving.

NUTRITION

Per serving: 154 calories; 5 g fat (2 g sat, 2 g mono); 25 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 427 mg sodium; 714 mg potassium.

Judi Singleton is the owner operator of bejewelu.com
Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (24% dv), Potassium (21% dv), Folate (18% dv)